Pickled Figs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
figs
|
|
| 4 | pounds |
sugar
|
|
| 1 | pint |
vinegar
|
*
|
| 1 | pint |
water
|
*
|
| 1 | teaspoon |
cloves
|
|
| 1 | teaspoon |
allspice
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
mace
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
figs
|
|
| 1.8 | kg |
sugar
|
|
| 473 | ml |
vinegar
|
*
|
| 473 | ml |
water
|
*
|
| 5 | ml |
cloves
|
|
| 5 | ml |
allspice
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
mace
|
|
Directions
Blanch figs 5 to 10 minutes.
Heat sugar and water and add vinegar and spices (either ground or whole).
Boil 5 minutes.
Remove spice bag.
Add figs and cook until the fruit can be pierced with a toothpick and until penetration of syrup is complete.
(This may take a half hour at a slow boil.) Fill sterilized jars and seal at once.
