Pickled Figs

Oxmoor House
about 8 pints


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2 (3-inch) sticks cinnamon
1 tablespoon whole allspice
1 tablespoon whole cloves
5 cups sugar, divided
2 quarts water
4 quarts firm, ripe figs, peeled
3 cups vinegar


Combine cinnamon, allspice, and cloves; tie loosely in a cheesecloth bag. Set aside.

Combine 3 cups sugar and water in a stainless steel stock pot; cook over medium heat, stirring constantly, until sugar dissolves. Add figs; cook over low heat 30 minutes. Add remaining sugar, vinegar, and spice bag, mixing well. Cook over medium heat, stirring occasionally, until figs are clear.

Remove from heat; cover and let stand 12 to 24 hours in a cool place. Remove spice bag; discard. Slowly reheat fig mixture over low heat until thoroughly heated.

Pack figs into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process figs in boiling- water bath 15 minutes.

Created date

February 2010