Pickled Figs

posted by Connie 10-07-98 5:50 PM

Pickled Figs

12 pounds ripe figs
whole cloves
14 cups sugar
3 cups cider vinegar
1 cup water
2 heaping teaspoons stick cinnamon, crushed

Pick figs with the stems on. Wash figs carefully. Stick a whole clove in blosson end of each fig, set aside.

Make a syrup of sugar, vinegar, water and cinnamon, which has been broken into small pieces and tied in 2 separate pieces of cloth. Bring to boiling add figs and boil 1 hour. Remove from fire and let stand overnight.

Next morning, drain syrup off the figs. Boil syrup 20 minutes. Pour back on figs and let stand overnight again.

The next and last morning (4th), put figs and syrup on to boil together. Let boil 2 or 3 minutes and pack in sterilized jars and seal.

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