Ingredients
2 (3-inch) sticks cinnamon
1 tablespoon whole allspice
1 tablespoon whole cloves
5 cups sugar, divided
2 quarts water
4 quarts firm, ripe figs, peeled
3 cups vinegar
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chinese pickled greens — noodle soup, stir-fry, pork belly braising
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chinese pickled greens — noodle soup, stir-fry, pork belly braising
You're reading one of recipes available free. Full library with Gastronome.
Combine cinnamon, allspice, and cloves; tie loosely in a cheesecloth bag. Set aside. 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. 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. 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.