Fig Pickles

A delicious and unusual way to use up any extra figs you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 1 hr
• Yields: 7 pints

Ingredients

• 1  tablespoon baking soda
• 1  gallon water
• 7  lbs fresh figs
• 3  lbs sugar
• 1  pint vinegar
• 1  tablespoon cinnamon
• 1⁄2 teaspoon ground cloves
• 3  lemons, thinly sliced

Directions

1. Dissolve soda in water, bring to a boil and pour over figs.
2. Let stand a few minutes, drain and rinse thoroughly in cold water.
3. Dissolve sugar in vinegar, add spices and lemons and bring to a boil in a large, nonreactive stockpot.
4. Add figs and cook until clear.
5. Lift out figs and pack into jars.
6. Reduce syrup until thick and pour over the figs.
7. Top jars with seals and rings.
8. Process jars in boiling water bath until lids seal.