September 05, 2009
There must be something in the air. The perfect, high 70's to low 80's day time air, and pleasantly cool night that has dipped into the 40's ...
Other Names: Fig Pickles
Edited by: Melissa Peterman, Sheri Wetherell
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Yield: 10 servings
[edit] Ingredients
7 |
pounds Figs |
4 |
pounds Sugar |
1 |
pint Vinegar |
1 |
pint ,Water |
1 |
teaspoon Cloves |
1 |
teaspoon Allspice |
1 |
teaspoon Cinnamon |
½ |
teaspoon Mace |
[edit] Preparation
Step 1 |
Blanch figs 5 to 10 minutes. Heat sugar and water and add vinegar and spices (either ground or whole). Boil 5 minutes. Remove spice bag. Add figs and cook until the fruit can be pierced with a toothpick and until penetration of syrup is complete. (This may take a half hour at a slow boil.) Fill sterilized jars and seal at once. |
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