Pickled (Preserved) Figs Recipe

For this recipe  the figs must be only about half ripe and have the stalks left on.

• Large quantity figs
• 1 gallon vinegar
• 2 ounces sugar or treacle
• 1/4 teaspoon cayenne pepper
• 4 ounces salt
• 2 ounces allspice
• 2 ounces ground cloves
• 2 ounces ground ginger

METHOD

Soak as many firm unripe figs as you can cover with a gallon of vinegar for three days.

Pour off the vinegar and add to it sugar or treacle, cayenne pepper, salt, allspice, ground cloves, and ground ginger and boil for a quarter of an hour. 

Pour over the figs while boiling and cover the jars.

Contributor: Margaret Walker

back to fig article      back to guide to making jams, sauces & preserves      this recipe from www.inmamaskitchen.com

 

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