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Fig Pickles

  Firm ripe figs 4 Quart
  Sugar 5 Cup (80 tbs), divided
  Water 2 Quart
  Cinnamon stick 2
  Whole allspice 1 Tablespoon
  Whole cloves 1 Tablespoon
  Vinegar 3 Cup (48 tbs)

Peel figs.
Add 3 cups sugar to water and cook until sugar dissolves.
Add figs and cook slowly 30 minutes.
Add 2 cups sugar and vinegar.
Tie spices in a cheesecloth bag; add to figs.
Cook gently until figs are clear.
Cover and let stand 12 to 24 hours in a cool place.
Remove spice bag.
Bring to a simmer; pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 15 minutes in boiling water bath.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6855 Calories from Fat 106

% Daily Value*

Total Fat 13 g19.6%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 78.3 mg3.3%

Total Carbohydrates 1741 g580.4%

Dietary Fiber 115.9 g463.6%

Sugars 1614.7 g

Protein 30 g59.9%

Vitamin A 109.3% Vitamin C 139.1%

Calcium 152.4% Iron 88.3%

*Based on a 2000 Calorie diet

Fig Pickles Recipe