Fig Pickles Food
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.
Provided by Molly53
Categories Fruit
Time 1h
Yield 7 pints
Number Of Ingredients 8
Steps:
- Dissolve soda in water, bring to a boil and pour over figs.
- Let stand a few minutes, drain and rinse thoroughly in cold water.
- Dissolve sugar in vinegar, add spices and lemons and bring to a boil in a large, nonreactive stockpot.
- Add figs and cook until clear.
- Lift out figs and pack into jars.
- Reduce syrup until thick and pour over the figs.
- Top jars with seals and rings.
- Process jars in boiling water bath until lids seal.
Nutrition Facts : Calories 1111, Fat 1.5, SaturatedFat 0.3, Sodium 547.6, Carbohydrate 284.8, Fiber 14.5, Sugar 268.5, Protein 3.7
SWEET FIG PICKLES
Is your fig tree overburdened? Try this delicious treat! This must stand 12 to 24 hours before canning.
Provided by Sharon123
Categories Weeknight
Time 1h20m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Peel figs.
- (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.
- Add figs and cook slowly for 30 minutes.
- Add 2 cups sugar and vinegar.
- Tie spices in a cheesecloth bag; add to figs.
- Cook gently until figs are clear.
- Cover and let stand 12-24 hours in a cool place.
- Remove spice bag.
- Bring to simmer; pack hot into hot jars, leaving 1/4" head space.
- Remove air bubbles.
- Adjust caps.
- Process pints and quarts 15 minutes in boiling water bath.
Nutrition Facts : Calories 504.4, Fat 0.2, SaturatedFat 0.1, Sodium 12.7, Carbohydrate 126.1, Fiber 0.4, Sugar 124.8, Protein 0.1
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