Sweet Fig Pickles

Is your fig tree overburdened? Try this delicious treat! This must stand 12 to 24 hours before canning.

• Ready In: 1 hr 20 mins
• Yields: 8 pints

Ingredients

• 4  quarts  firm ripe figs (about 30)
• 5  cups sugar, divided
• 2  quarts water
• 2  cinnamon sticks
• 1  tablespoon whole allspice
• 1  tablespoon whole cloves
• 3  cups vinegar

Directions

1. Peel figs.
2. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves.
3. Add figs and cook slowly for 30 minutes.
4. Add 2 cups sugar and vinegar.
5. Tie spices in a cheesecloth bag; add to figs.
6. Cook gently until figs are clear.
7. Cover and let stand 12-24 hours in a cool place.
8. Remove spice bag.
9. Bring to simmer; pack hot into hot jars, leaving 1/4" head space.
10. Remove air bubbles.
11. Adjust caps.
12. Process pints and quarts 15 minutes in boiling water bath.