Edith Calhouns Pickled Figs

1. 1

   In a medium nonreactive pot, bring the vinegar, 3 cups of the sugar, and the salt to a simmer.

2. 2

   Add the allspice and cloves and let steep off the heat for 10 minutes.

3. 3

   Add the figs to the pot, return to a simmer, and cook over low heat for 10 minutes.

4. 4

   Let cool and then refrigerate overnight.

5. 5

   The next day, bring the figs back to a simmer with the remaining 1 cup sugar over low heat and cook for 10 minutes until they are soft, slightly shrunken, and flavorful.

6. 6

   Allow the figs to cool before refrigerating, where they will keep for a month or so.

* Per serving · 4 servings · Values may vary.

No additional tips available.