Pickled figs

Yield: 10 Pints

Measure Ingredient
7 pounds Figs
4 pounds Sugar
1 pint Vinegar
1 pint ;Water
1 teaspoon Cloves
1 teaspoon Allspice
1 teaspoon Cinnamon
½ teaspoon Mace
\N \N Arizona Highways magazine
\N \N per Sandee Eveland

Blanch figs 5 to 10 minutes. Heat sugar and water and add vinegar and spices (either ground or whole). Boil 5 minutes. Remove spice bag.

Add figs and cook until the fruit can be pierced with a toothpick and until penetration of syrup is complete. (This may take a half hour at a slow boil.) Fill sterilized jars and seal at once.

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