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 PICKLED FIGS WITH CINNAMON, ALLSPICE, CLOVE & CARDAMOM
Sweet pickled figs with cinnamon, allspice, clove, and cardamom are a sweet, candy-like relic of bygone palates and childhood memories. Makes approximately two quarts or four pints.
Provided by Devon
Number Of Ingredients 8
Steps:
- Prepare figs by rinsing; cut extremely large figs in half, or pierce smaller whole figs a few times. Brind a large pot of water to a boil. Remove pot from heat and gently place prepared figs into hot water. Let the figs sit for five minutes then drain.
- While figs are steeping in hot water, place sugar, vinegar, water and spices in a large stockpot. Over medium high heat, bring mixture to a boil. Once mixture boils, reduce heat to a simmer and place drained figs into the simmering syrup carefully.
- Adjust heat to maintain a strong, but gentle simmer. Simmer figs in syrup for 30 minutes, stirring occasionally.
- Ladle figs, syrup and spices (if so desired) into clean jars. Place prepared lids and rings on jars and screw finger tight. Process in a water bath canner for 15 minutes for pints or 25 minutes for quarts. Remove from canner and allow to cool completely at room temperature.
- Check lids for seal and loosen or remove rings. Store in a cool, dark cabinet for up to a year. Refrigerate after opening.
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
SUMMERTIME SWEET PICKLES
This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.
Provided by LIZ1888
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 21h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
- Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 33.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 6.1 mg, Sugar 27.5 g
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
SWEET FIG PICKLES
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 to 24 hours in a cool place. Remove spice bag. Bring to simmer; pack hot into hot jars, leaving ¼ inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath.
Nutrition Facts :
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