Pickled Figs

Ingredients

• 2 lbs. sugar
• 1 pint vinegar
• 1 1/2 cup brown sugar
• 1 cup whole cloves
• 4 lbs. figs
• 1 cup cinnamon bark

Method

1. 1

   Soak figs overnight in brine, 1 cup salt to 2 or 3 quarts of water.

2. 2

   Make syrup of vinegar and sugar, add spices in a bag, boil figs half hour slowly.

3. 3

   Let stand in syrup overnight and bring to boil next morning; repeat process next night and can while hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 3. The excerpt below is the record exactly as published.

Pickled Figs ;{ I. cup vinegar 3 or 4 cloves 2 cups sugar, full cups 2 quarts figs, all that can be 1 round stick cinnamon. piled on quart measure broken in small pieces Do not pare figs. Put vinegar, sugar and spices over fire and stir until sugar is dissolved. When boiling hot drop few figs in at a time. When all are in, cover kettle until there is juice enough to cook figs. Then remove cover and cook until done and as thick as you wish. — Mrs. J. W. McCommins. — 10— Thursday Club Delicacies Relishes Fig Conserve 4 cups figs 1 cup broken walnut meats 3 cups sugar % lemon Cut figs in small pieces, add sugar and lemon juice, cook until thick in medium oven. Add nuts 10 minutes before re- moving from oven. By cooking in this manner it requires very little stirring. — Mrs. Frank Faust. Orange Marmalade 5 oranges, sliced — peel'ng 2 lemons, sliced — peeling and all and all Juice of one lemon Add water equal in volume to three times the bulk of the oranges and lemons used. Let stand 24 hours. Boil 45 minutes. Let stand 24 hours longer, heat and add 1^2 lbs. sugar to each pound of fruit. Boil 45 minutes more and put in jars. — Mrs. Lloyd A. Kennell. Green Tomato Pickle Slice green tomatoes and onions; put a layer of each in a crock and sprinkle with salt. Repeat until all are used. Let stand for 12 hours, then drain thoroughly. Place in kettle and add vinegar until visible. Add ground spices, 1 teaspoon each of cloves, ginger, allspice, dash of black pepper and 1 pound brown sugar. Cook until thick. Return to crock and cover. — Mrs. Oliver Lyons. Cranberry Conserve a la Boheme 2 cups cranberries 1 teaspoon grated orange rinC l/2 cup orange juice l/2 cup broken almends or 1 y2 cup sugar walnuts 1 cup raisins Wash berries, add orange juice and cook until skins sepa- rate. Rub through coarse strainer or collander, add sugar and raisins, and cook 15 minutes. Add orange rind and nuts and cook until thick. Double recipe makes six small glasses. — Mrs. Roger Norris Howe. Relishes Thursday Club Delicacies Rhubarb Conserve 2 lbs. rhubarb 1 orange 3 cups sugar l/2 lemon Y-z cup seeded raisins 1 cup walnuts meats Cut rhubarb in )A inch pieces, sprinkle with sugar, add raisins and orange, lemon cut in thin slices. Stand until juice accumulates, boil gently until thick, stirring frequently, add nut meats, boil 2 minutes and pour into glasses. — ]\lrs. Roger Norris Hence. Chili Sauce 10 ripe tomatoes (peeled) 2 cups vinegar 2 large onions 1 teaspoon cloves, allspice 2 green peppers ginger, cinnamon, nutmeg 1 Vi cups brown sugar and salt Cook until thick and seal in jars. Tomatoes, onions and peppers should be chopped fine. — Mrs. Oliver Lyons. Cucumber Relish Chop separately and sprinkle with salt over night, ten large cucumbers and four large onions. Rinse well, boil two cups of vinegar, one-half cup of sugar, add onions, and boil three minutes. Add one-half teaspoon of mustard seed and one teaspoon of celery seed. Add cucumbers and boil three min- utes. Can while hot. This will make two quarts. —Mrs. Rue! Liggett. Sweet Watermelon Pickles Boil the watermelon rind, after it is peeled, in water. enough to cover and a piece of alum the size of a bean, until it looks clear. Drain thoroughly and to seven lbs. of rind take e> ' _> lbs. of sugar and 1 pint of cider vinegar, four large s'.icks of cinnamon, 1 lb. of raisins. Boil up sugar, cinnamon, raisins, vinegar, then put in the melon rind. Bring to a good boil, then put in jars and seal. ■ — Mrs. Fred J. Allen. —12— Thursday Club Delicacies Relishes Pickled Figs 2 lbs. sugar Y\ cup whole cloves 1 pint vinegar 1 cup brown sugar 1 ■_> enp cinnamon hark 4 lbs. figs

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