Pickled Figs
Published in: the Contra Costa Times

6 quarts figs with skins on - (8 lbs)
1/4 cup salt

Syrup
5 pounds sugar
1 cup vinegar (not homemade)
2 pints water or less
4 teaspoons whole allspice
4 teaspoons whole cloves
2 sticks cinnamon

Figs: Place figs in large canning pot. Sprinkle with 1/4 cup salt. Pour
boiling water over figs and salt and bring to boil. Let set 5 minutes.
Drain.

Syrup: Combine sugar, vinegar, water and spices in a large saucepan.
Bring to boil. Pour over figs in canning pot and simmer 30 minutes. Put
lid on pot and let stand overnight in a cool place. Next day simmer for 30
minutes or less. Let stand overnight again in a cool place. On the third
night bring to boil. Put figs and hot syrup into hot, sterilized jars.
Seal with new two-piece lids and process 15 minutes in a boiling-water
canner, following jar manufacturer's directions. This recipe yields 10
pints.

http://www.terrypogue.com/Terry



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