Pickled Figs

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.