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.
- 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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