SWEET FIG PICKLES
Is your fig tree overburdened? Try this delicious treat! This must stand 12 to 24 hours before canning.
Provided by Sharon123
Categories Weeknight
Time 1h20m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Peel figs.
- (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves.
- Add figs and cook slowly for 30 minutes.
- Add 2 cups sugar and vinegar.
- Tie spices in a cheesecloth bag; add to figs.
- Cook gently until figs are clear.
- Cover and let stand 12-24 hours in a cool place.
- Remove spice bag.
- Bring to simmer; pack hot into hot jars, leaving 1/4" head space.
- Remove air bubbles.
- Adjust caps.
- Process pints and quarts 15 minutes in boiling water bath.
Nutrition Facts : Calories 504.4, Fat 0.2, SaturatedFat 0.1, Sodium 12.7, Carbohydrate 126.1, Fiber 0.4, Sugar 124.8, Protein 0.1
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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