Pickled Figs

Ingredients

• Two pounds sugar
• one quart of vinegar
• two tablespoonfuls whole cloves
• one tablespoonful all-spice
• one teaspoonful mace
• a handful of cinnamon broken into fine pieces

Method

1. 1

   Put cloves, cinnamon and mace into a bag and scald in the vinegar and pour upon the figs hot, three mornings in succession.

2. 2

   The figs should not be quite ripe enough to eat.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 119. The excerpt below is the record exactly as published.

PICKLED FIGS. For six pounds of fruit use three of sugar, and a pint of vinegar. Use whole cloves and cinnamon to taste. Have the syrup boiling hot before putting in the fruit, and cook it until it looks clear. Put it up in self-sealing jars or a stoneware crock, with enough syrup to cover. Pears, peaches and sweet apples may be put up in tbe same way. Mrs. C. F. Lummis. . FRENCH PICKLES. One peck of green tomatos sliced, six large onions, one tea- spoon of salt thrown on over night. Drain off in the morning all the water, then boil in two quarts of water and one quart of vinegar for fifteen minutes. Drain in colander. Then take four quarts of vinegar, two pounds brown sugar, il/2 table- spoons each of cloves, cinnamon, ginger, ground mustard and half teaspoon red pepper. Pour on them and let cook fifteen minutes. Mrs. John H. Norton. FIG PICKLES. Ten pounds figs, five pounds brown sugar, one quart vine- gar, one ounce ground cinnamon, -half ounce each cloves and allspice. Boil sugar, vinegar and spices (in bags) together. fruits, jellies, etc. 205 Boil fruit until penetrable with a straw. Put fruit in jars and pour syrup over boiling hot. Mrs. Richard Rising. PICKLED FIGS. Five pounds fruit, three pounds sugar, one pint vinegar, two lemons sliced. Put in the vinegar and sugar, a bag of spices (two tablespoonfuls whole cloves, one tablespoonful all- spice, one teaspoonful mace and a handful of cinnamon broken into fine pieces). Put figs in the vinegar. Boil slowly two hours. Put in glass jars. Mrs. Wellington Burke. PICKLED FIGS. Two pounds sugar

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