Pickled Figs

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Pickled Figs

 

6 quarts figs with skins on, 8 lbs.

1/4 cup salt

 

Syrup:

5 pounds sugar

1 cup vinegar

2 pints water or less

4 teaspoons whole allspice

4 teaspoons whole cloves

2 sticks cinnamon

 

Figs: Place figs in large canning pot. Sprinkle with 1/4 cup salt.

Pour boiling water over figs and salt and bring to boil. Let set 5

minutes. Drain.

Syrup: Combine sugar, vinegar, water and spices in a large saucepan.

Bring to boil. Pour over figs in canning pot and simmer 30 minutes.

Put lid on pot and let stand overnight in a cool place.

Next day simmer for 30 minutes or less. Let stand overnight again in a

cool place. On the third night bring to boil. Put figs and hot syrup

into hot, sterilized jars. Seal with new two-piece lids and process

15 minutes in a boiling-water canner, following jar manufacturer's

directions. Yields 10 pints.

 

 

 

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