Cinnamon, allspice, cloves, and ginger flavor these easy figs pickles. Plan ahead for marination time.
Prep Time: 24 hours, 15 minutes
Cook Time: 45 minutes
Total Time: 25 hours
Yield: 8 pints
Ingredients:
- 2 cinnamon sticks
- 1 Tablespoon whole allspice
- 1 Tablespoon whole cloves
- 2 slices (1/4-inch thick) fresh ginger
- 30 ripe fresh figs, peeled
- 5 cups granulated white sugar, divided use
- 2 quarts water
- 3 cups cider vinegar
Preparation:
Tie cinnamon sticks, allspice, cloves, and ginger into a cheesecloth bag. Set aside.
In a heavy saucepan, measure 3 cups of the sugar and stir into the water. Bring to a simmer, stirring until sugar dissolves. Add figs to sugar water, lower heat, and simmer gently for 25 to 30 minutes.
Stir in the remaining 2 cups of sugar, cider vinegar, and cheesecloth bag of spices. Continue to gently simmer until figs become translucent. Remove from heat and let cool to room temperature. Remove and discard spice bag, cover figs in syrup with a lid, and refrigerate for 24 hours to marinate.
Return figs to a saucepan and bring to a simmer. When heated through, pack hot figs with liquid into hot, sterilized jars, leaving 1/4-inch of headspace.
Process in a boiling water batch for 15 minutes or according to your canner's manual recommendations.
Yield: 8 pints
Spiced Fig Pickles Recipe © 2011 Dan Strine, licensed to About.com, Inc. Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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In a heavy saucepan, measure 3 cups of the sugar and stir into the water. Bring to a simmer, stirring until sugar dissolves. Add figs to sugar water, lower heat, and simmer gently for 25 to 30 minutes.
Stir in the remaining 2 cups of sugar, cider vinegar, and cheesecloth bag of spices. Continue to gently simmer until figs become translucent. Remove from heat and let cool to room temperature. Remove and discard spice bag, cover figs in syrup with a lid, and refrigerate for 24 hours to marinate.
Return figs to a saucepan and bring to a simmer. When heated through, pack hot figs with liquid into hot, sterilized jars, leaving 1/4-inch of headspace.
Process in a boiling water batch for 15 minutes or according to your canner's manual recommendations.
Yield: 8 pints
Spiced Fig Pickles Recipe © 2011 Dan Strine, licensed to About.com, Inc. Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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