Pickled Figs (recipe)

Figs are starting to appear in the store and farmer’s markets, and this recipe seems a great way to preserve the figs for the cold winter. This pickle uses cinder vinegar, sugar, cloves and cinnamon, which gives a deep, hearty flavor to the fruit.


The recipe comes from my Grandmother’s neighbor, Mabel, and was originally written out in 1949.

Pickled Figs

  • 15 pounds figs
  • 7 pounds white sugar
  • 1 quart cider vinegar
  • 1 ounce stick cinnamon
  • 1/2 ounce whole cloves

Boil figs for 10 minutes in 4 quarts of water and drain.

Prick on two sides and boil in syrup for 30 minutes, each day for 4 days. On 4th day, after boiling, put figs into hot, steralized jars, strain syrup and pour over. Process 10 minutes in a boiling water canner.

Check out Joy of Desserts for more Vintage Thursday recipes!

3 comments

  1. Figs are one of my dad’s favorite fruit. 🙂 I’ve never had pickled figs, but the ingredients sound good. Thanks for the recipe! (Don’t forget to add yourself to MckLinky.)

  2. You are a pickling fiend 🙂 I like figs, I especially like fig jam with brie…yum!

  3. just wondering if my children actually know what a fig is

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