Best Sweet Fig Pickles Recipes
SWEET PICKLED FIGS WITH CINNAMON, ALLSPICE, CLOVE & CARDAMOM
Sweet pickled figs with cinnamon, allspice, clove, and cardamom are a sweet, candy-like relic of bygone palates and childhood memories. Makes approximately two quarts or four pints.
Provided by Devon
Number Of Ingredients 8
Steps:
- Prepare figs by rinsing; cut extremely large figs in half, or pierce smaller whole figs a few times. Brind a large pot of water to a boil. Remove pot from heat and gently place prepared figs into hot water. Let the figs sit for five minutes then drain.
- While figs are steeping in hot water, place sugar, vinegar, water and spices in a large stockpot. Over medium high heat, bring mixture to a boil. Once mixture boils, reduce heat to a simmer and place drained figs into the simmering syrup carefully.
- Adjust heat to maintain a strong, but gentle simmer. Simmer figs in syrup for 30 minutes, stirring occasionally.
- Ladle figs, syrup and spices (if so desired) into clean jars. Place prepared lids and rings on jars and screw finger tight. Process in a water bath canner for 15 minutes for pints or 25 minutes for quarts. Remove from canner and allow to cool completely at room temperature.
- Check lids for seal and loosen or remove rings. Store in a cool, dark cabinet for up to a year. Refrigerate after opening.
FIG PICKLES
A delicious and unusual way to use up any extra figs you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Fruit
Time 1h
Yield 7 pints
Number Of Ingredients 8
Steps:
- Dissolve soda in water, bring to a boil and pour over figs.
- Let stand a few minutes, drain and rinse thoroughly in cold water.
- Dissolve sugar in vinegar, add spices and lemons and bring to a boil in a large, nonreactive stockpot.
- Add figs and cook until clear.
- Lift out figs and pack into jars.
- Reduce syrup until thick and pour over the figs.
- Top jars with seals and rings.
- Process jars in boiling water bath until lids seal.
Nutrition Facts : Calories 1111, Fat 1.5, SaturatedFat 0.3, Sodium 547.6, Carbohydrate 284.8, Fiber 14.5, Sugar 268.5, Protein 3.7
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