Turkish Sweet Fig Pickles

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Turkish Sweet Fig Pickles

4 quarts Firm, ripe figs (approx. 30)

5 cups Sugar, divided

2 quarts Water

2 Sticks cinnamon

1 T. Whole allspice

1 T. Whole cloves

3 cups cider Vinegar

red pepper flakes (start with a pinch and work your way up the heat

scale. I use 1/2 t. when I'm sharing with American friends)

 

 

 

Peel figs. (If unpeeled are preferred, pour boiling water over figs

and let stand until cool; drain.)

 

Add 3 cups sugar to 2 qts. water and cook until sugar dissolves.

 

Add figs and cook slowly for 30 minutes. Add 2 cups sugar and

vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently

until figs are clear.

 

Cover and let stand 12-24 hours in a cool place.

 

Remove spice bag. Bring to simmer; pack hot into hot jars, leaving

1/4 " head space. Remove air bubbles. Adjust caps. Process pints 15

minutes in boiling water bath.

 

Yield: about 8 pints

 

Source: Unknown

Formatted by Chupa Babi in MC: 01.15.04

 

ChupaNote: I don't go through all that processing stuff. I load one

glass clamp top jar thats been through the sanicycle (boiling water

and high heat dry) in my dishwasher. Freeze the rest in plastic

freezer containers, leaving 2-inches for expansion at the top. For the

spice bag: I use a large ceramic tea infuser. I frequently make it

with brown sugar, prefer it acutally.

 

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