Recipe - Best Pickled Figs

7 pound Fresh figs
Water to cover figs
3 pound Granulated white sugar
1 pt Cider vinegar
1 teaspoon Whole allspice
1 teaspoon Whole cloves

From: lull@acm.org (Barbara Lull) (COLLECTION)

Date: Wed, 18 Oct 1995 02:02:24 GMT

Boil figs (either white or black variety) in clear water for 20 minutes
then drain. Boil the sugar vinegar & spices to form a syrup. Pour syrup
over the figs and boil an additional 10 minutes or until done. Seal hot in
sterile canning jars.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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