Pickled Figs
- 5 pounds small firm-ripe figs, washed but not peeled or stemmed
- 2 quarts (½ gallon) boiling water
- 3 cups sugar
- 4 cups (1 quart) cider vinegar
- 4 cups (1 quart) cold water
- 1 tablespoon whole cloves, bruised
- ½ tablespoon whole allspice, bruised
- 1 cinnamon stick, broken in several places
- One 2-inch strip lemon zest
- One 3-inch strip orange zest
Instructions:
I never liked fresh figs, but I do dote upon these pickled figs.
- Prick each fig with a sterilized needle (this is to keep the figs from bursting in the boiling water bath), then place the figs in a large, heavy kettle. Pour in the boiling water and let cool to room temperature.
- Meanwhile, place the sugar, vinegar, and water in a large, heavy nonreactive kettle. Tie the cloves, allspice, cinnamon, and lemon and orange zests in cheesecloth and drop into the kettle. Set over moderate heat and bring to a boil.
- Ease the figs into the kettle, adjust the heat so that the pickling syrup barely bubbles, then simmer uncovered for about 25 minutes or until the figs are translucent. Discard the spice bag.
- Meanwhile, wash and rinse 5 one-pint preserving jars and their closures and submerge in a large kettle of boiling water.
- Lift the preserving jars from the boiling water one by one. Using a slotted spoon, pack the figs snugly in the jar, leaving ¼ inch head space at the top. Ladle enough boiling pickling syrup into the jar to cover the figs, again leaving ¼ inch head space. Run a thin-blade spatula around the inside of the jar to release air bubbles; wipe the jar rim with a clean, damp cloth, then screw on the closure. Repeat until all the jars are filled.
- Process the jars for 10 minutes in a boiling water bath (212° F.). Lift from the water bath; complete the seals, if necessary, by tightening the lids, then cool to room temperature.
- Date and label each jar, then store on a cool, dark shelf several weeks before opening.