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.
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3 Comments
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.)
You are a pickling fiend
I like figs, I especially like fig jam with brie…yum!
Twitter: shopannies
just wondering if my children actually know what a fig is