Traditional sweet-spiced fig pickles preserved in a boiling-water canner.
Fig Pickles
Traditional sweet-spiced fig pickles preserved in a boiling-water canner.
Ingredients
- 4 quarts firm-ripe figs
- 3 cups sugar
- 2 quarts water
- 2 cups sugar additional
- 3 cups vinegar
- 2 sticks cinnamon
- 1 tablespoon whole allspice
- 1 tablespoon whole cloves
Instructions
- Peel figs. If unpeeled figs are preferred, pour boiling water over them, let stand until cool, and drain.
- Add 3 cups sugar to the water and cook until dissolved. Add figs and cook slowly for 30 minutes.
- Add the remaining 2 cups sugar and the vinegar. Tie cinnamon, allspice, and cloves in a cheesecloth bag and add to the figs. Cook gently until figs are clear.
- Cover and refrigerate 12 to 24 hours.
- Remove spice bag. Heat figs in brine to the boiling point.
- Fill clean, hot jars with hot figs and brine, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims, and apply canning lids.
- Process pint jars in a boiling-water canner according to the altitude schedule in the notes.
Notes
Source processing schedule for hot-packed pints: 15 minutes at 0–1,000 ft; 20 minutes at 1,001–3,000 ft; 20 minutes at 3,001–6,000 ft; 20 minutes above 6,000 ft. Source: National Center for Home Food Preservation, extracted from So Easy to Preserve, 5th ed. Because preservation guidance can be updated, verify the current NCHFP/USDA recipe and altitude schedule before use.
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Source: National Center for Home Food Preservation
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