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LOCATION: Recipes >> Preserving >> Pickled Figs

Print this Recipe    Pickled Figs

3 3/4 liters small ripe figs
1 kilogram sugar
19 deciliters water
8 deciliters white vinegar
1 tablespoon whole cloves
1 tablespoon allspice
2 sticks cinnamon

Put the figs into a colander. Pour boiling water over the figs.
Drain. Into a large saucepan, pour 2 quarts water. Add 600 gram
sugar. Heat together until sugar is melted. Add the figs and cook
slowly for 20 minutes. Add the remaining 400 gram sugar and all of
the vinegar. Add the seasonings and simmer the mixture for an
additional 20 minutes.

NOTE: if figs will be served within 24 hours, cook 20 minutes
longer. Otherwise the canning will take care of completing the
cooking. Put the figs into sealing jars and process in a hot water
bath.

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