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Nutrition Facts
Serving Size 1 pints 464g Recipe makes 8 pints) The following items or measurements are not included below: 4 quarts figs
Calories 535
Calories from Fat 11		(2%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 18mg		0%
Potassium 143mg		4%
Total Carbohydrate 134.5g		44%
	Dietary Fiber 3.0g	11%
	Sugars 124.9g
Protein 0.8g		1%
how is this calculated?

Sweet Fig Pickles

Recipe #70962 | 1½ hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Sharon123
Sep 9, 2003

Is your fig tree overburdened? Try this delicious treat! This must stand 12 to 24 hours before canning.

8 pints (change servings and units)

Ingredients

4 quarts firm ripe figs (about 30)
5 cups sugar, divided
2 quarts water
2 cinnamon sticks
1 tablespoon whole allspice
1 tablespoon whole cloves
3 cups vinegar

Directions

1
Peel figs.
2
(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.
3
Add figs and cook slowly for 30 minutes.
4
Add 2 cups sugar and vinegar.
5
Tie spices in a cheesecloth bag; add to figs.
6
Cook gently until figs are clear.
7
Cover and let stand 12-24 hours in a cool place.
8
Remove spice bag.
9
Bring to simmer; pack hot into hot jars, leaving 1/4" head space.
10
Remove air bubbles.
11
Adjust caps.
12
Process pints and quarts 15 minutes in boiling water bath.

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Featured Reviews for This Recipe

From: ~Rita~

On Sep 17, 2003

Very Very Very Good. I wish I had enough figs to make the full recipe. I cut it in half with no problem. I made 1 quart jar plus a couple extra for me which I made a baby green salad topped with these figs and goat cheese, drizzled the juice from the figs and drizzled some very light olive oil.Thank You for a wonderful recipe!

2 people found this review helpful

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