Sweet Fig Pickles
Yield
1 servingsPrep
30 minCook
30 minReady
13 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
figs
ripe, firm |
*
|
| 5 | cups |
sugar
divided |
|
| 2 | quarts |
water
|
*
|
| 2 | sticks |
cinnamon
|
*
|
| 1 | tablespoon |
allspice
whole |
|
| 1 | tablespoon |
cloves
whole |
|
| 3 | cups |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
figs
ripe, firm |
*
|
| 1.2 | l |
sugar
divided |
|
| 2 | quarts |
water
|
*
|
| 226 | g |
cinnamon
|
*
|
| 15 | ml |
allspice
whole |
|
| 15 | ml |
cloves
whole |
|
| 7.1E+2 | ml |
vinegar
|
|
Directions
Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.)
Add 3 cups sugar to water and cook until sugar dissolves.
Add figs and cook slowly for 30 minutes. Add 2 cups sugar and vinegar.
Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear.
Cover and let stand 12 to 24 hours in a cool place.
Remove spice bag.
Bring to simmer; pack hot into hot jars, leaving ¼ inch head space.
Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath.
