These Pickled Figs are an excellent addition to any relish tray, or you can serve them as an appetizer with cheese. You will find that they are rich in flavor and will change all your thoughts about how unappealing figs can be.
They have become one of the recipes we so look forward to making every year. Jim's Mother has the fig tree, and as soon as the figs are
ready to be picked, we get 3 quarts to go into a big pot. You cook them with vinegar, sugar, and pickling spice for 10
minutes three consecutive days.
My children cannot wait for the third day when we put them in the canning jars. I have to get them sealed up really fast because when they start eating them, they can't stop, and now the grandchildren are following right in with them!
My children cannot wait for the third day when we put them in the canning jars. I have to get them sealed up really fast because when they start eating them, they can't stop, and now the grandchildren are following right in with them!
Pickled Figs
Ingredients:
3 qt. figs with stems
2 qt. boiling water
6 c. sugar
1 c. water
1 c. cider vinegar
1 1/2 oz. pkg. pickling spice
Directions:
Place figs in a large bowl; add 2 quarts boiling water. Let stand 5 minutes; drain figs.
Place figs in a large bowl; add 2 quarts boiling water. Let stand 5 minutes; drain figs.
On the first day, make syrup combining sugar, 1 cup water, and vinegar in an enamel pot; bring to boil. Tie pickling spice in a cheesecloth bag; add to the syrup along with figs.
Bring to boil and boil 10 minutes; remove from heat and cover. Let stand at room temperature 24 hours.
The second day bring to a boil, and boil 10 minutes. Cover and let stand 24 hours.
The third day boil 10 minutes, then pack into hot sterilized jars, leaving 1/8 inch headspace. Top with lids and screw metal bands tight. Process in boiling-water bath 15 minutes. Yield 3-4 pints.
Note: I try to stir them as little as possible as not to break up the fig. When I place them in the jars, I lift them up out of the pot with tongs and gently place them in the jars.
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Bring to boil and boil 10 minutes; remove from heat and cover. Let stand at room temperature 24 hours.
The second day bring to a boil, and boil 10 minutes. Cover and let stand 24 hours.
The third day boil 10 minutes, then pack into hot sterilized jars, leaving 1/8 inch headspace. Top with lids and screw metal bands tight. Process in boiling-water bath 15 minutes. Yield 3-4 pints.
Note: I try to stir them as little as possible as not to break up the fig. When I place them in the jars, I lift them up out of the pot with tongs and gently place them in the jars.
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