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spiced pickled figs
3 quarts (approx 3 pounds) golden or black figs
6 cups sugar
1 cup water
1 cup white distilled vinegar
Cheese cloth bag with 3 sticks cinnamon, 1 teaspoon whole cloves
Wash, clean and inspect figs. Leave small amount of stem as "finger hold."
Cover figs with 2 quarts of boiling water and let stand five minutes.
Make syrup with remaining ingredients.
Drain water from figs. Add syrup and boil for 10 minutes. Place in refrigerator overnight.
Boil for 10 minutes and refrigerate overnight for three successive days.
On last day, pack hot figs into sterilized jar to within 1/2 inch of the top. Add syrup to cover. Cover and seal in water bath using prescribed procedure.