Fig Pickles

Ingredients

• Weigh pulled figs and take lb. of sugar to every pound of fruit
• take lb. of sugar to every pound of fruit
• Make a syrup of the sugar and a cupful of water to each pound
• boil and skim for five minutes
• a few cloves
• bits of whole cinnamon
• and a very little mace

Method

1. 1

   Make syrup, boil and skim, then drop figs in and simmer until tender.

2. 2

   Put in jars in layers with spices, cover with syrup, and do not close cans.

3. 3

   For three mornings, pour off syrup, reheat, and put back.

4. 4

   On the third morning, add vinegar to syrup, boil, and pour over figs, then close cans.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 268. The excerpt below is the record exactly as published.

Fig Pickles a medium-sized root of horseradish, and I oz. each of celery seed, whole- grain black pepper and white mustard- seed, and a few sprigs of mace, and keep this on the stove till it boils. Lay your cucumbers neatly back in the jar, adding to them three white onions well stuck with cloves, and two small green peppers; cover all with the cabbage leaves, pour the spiced vinegar over them while still hot, and when the jar is cool tie it up neatly with stout paper and twine and put in the cellar or a cool closet. The pickles should be examined occasion- ally, and if they show a disposition to rise too high for the vinegar, weight them down with an inverted saucer or plate. Cucumbers in Mustard Pickle. — Prepare cucumbers as usual. Put on to boil three quarts of vinegar ; tie in a bag five cents’ worth of turmeric, Y\ oz. each of cloves and allspice; put into the vinegar also a few onions ; let all boil thirty minutes ; strain the vinegar, and put back on the stove. Mix I lb. of mustard, one teacupful of flour, and one quart of vinegar well together, free of lumps. When the vinegar boils, add the mixture of vinegar, mustard, and flour; let it bubble once. Take off the stove and put the pickles into it, letting them remain in the kettle until cold ; then bottle. Cucumber Pickles, Oil. — This very delicious compound is prepared as follows : Pare and slice four dozen cucumbers as if for serving on table, put them into brine strong enough to bear an egg, and let them stand twenty-four hours. Slice a dozen or fourteen onions ; cover with brine for two days. Shake off the brine thoroughly, and arrange in a jar alter- nate layers of cucumbers and onions, adding to each layer one table-spoon- ful of mustard-seed and a salt-spoon- ful of celery seed. Pour olive oil and cider vinegar (if obtainable) over each layer. The longer this pickle stands the better. If made in July it should not be used till December. 16 5 About one quart of olive oil is re- quired. Cucumber Sweet Pickle. — Lay the fruit, when first gathered, in brine for two weeks, or three, according to the size. Then take them from the brine and put them into cold water a few hours, until most of the salt is out. They are now to be greened by filling a brass kettle with layers of grape leaves and cucumbers, alternat- ing until all are in, and over each lay- er of leaves sprinkle a small quantity of powdered alum. Cover with cider vinegar, and boil until they are quite tender. When cold, the large fruit should be sliced in pieces about three inches long and half an inch thick. Then pack them in stone or wide- mouthed glass jars, occasionally put- ting in a table-spoonful of white and black mustard-seed mixed, a small piece of race-ginger, garlic, if liked, horseradish ungrated, whole cloves, and a very little allspice. Slice two or three green peppers, and add in very small quantities. Every third layer should have a heaping table- spoonful of brown sugar. Cover with cold vinegar, and in three weeks they will be fit for use. Eggs, Pickled. — Boil the eggs until hard, then lay them in cold water. Remove the shells, and put five eggs in each quart fruit - jar. Scald as much vinegar as will be needed ; add a few slices of freshly boiled red beets, some celery seed, peppercorns, mus- tard-seed, and a pinch of mace. Fill the jars containing the eggs with the boiling vinegar, and seal at once. Pickled eggs are a palatable addition to broiled or baked fish, and also are very good eaten with lettuce salad and mayonnaise dressing. Fig Pickles. — These are unusual and are especially delicious. Weigh pulled figs and take lb. of sugar to every pound of fruit. Make a syrup of the sugar and a cupful of water to each pound, boil and skim for five minutes, and then drop the Fruit in Brandy PICKLES, ETC Grapes, Pickled figs in and simmer till a straw will penetrate them. Put them in jars in layers with a few cloves, bits of whole cinnamon, and a very little mace

Cook this with the app: pantry check, scaling, and the assistant.