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Pickled Figs

  Ripe figs 5 Quart (Choose Firm One)
  Soda 1 Cup (16 tbs) (added to water)
  Sugar 5 Cup (80 tbs)
  Vinegar 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Whole cloves 2 Teaspoon
  Whole allspice 2 Teaspoon
  Ginger root piece 1 Medium
  Cinnamon stick 3
  Green food coloring 1 Teaspoon

Place the figs in a large bowl, then sprinkle with the soda and add 6 quarts boiling water.
Let stand for 5 minutes, then thoroughly rinse the figs in cool water and drain.
Bring 2 1/2 cups sugar and 2 quarts water to a boil in a saucepan.
Add the figs and cook for 30 minutes or until tender.
Add remaining sugar, vinegar, salt, nutmeg and whole spices, tied in a piece of thin cloth.
Cook until the figs are clear.
Let stand in a cool place overnight.
Add the coloring, if desired.
Pack the figs to within 1/2 inch of the top of fruit jars.
Bring the syrup to a boil and pour over the figs.
Place the lids on the jars and screw bands tight.
Process for 15 minutes in boiling water.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7566 Calories from Fat 133

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2027.5 mg84.5%

Total Carbohydrates 1929 g642.9%

Dietary Fiber 144.2 g576.8%

Sugars 1769.6 g

Protein 38 g75.1%

Vitamin A 135.8% Vitamin C 170.3%

Calcium 184.3% Iron 108%

*Based on a 2000 Calorie diet

Pickled Figs Recipe