Sweet Pickled Figs With Cinnamon Allspice Clove Cardamom Food

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 12-24 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.

SPICED PICKLED FIGS WITH GINGER AND CARDAMOM

Steps:

• Gather the ingredients.
• Wash the figs. Pierce each fig 2 to 3 times with the tip of a paring knife. (This is to allow the pickling brine to permeate the fruit.)
• Put the water, sugar, cinnamon stick, ginger, allspice, cloves, cardamom pods, and bay leaf into a large pot over high heat. Stir until the sugar is completely dissolved. Add the figs.
• When the liquid returns to a boil, reduce the heat and simmer the figs in the liquid for 20 minutes.
• Add the honey and apple cider vinegar to the other ingredients, stirring gently to dissolve the honey but not break up the figs. Raise the heat to high and bring the liquid back to a boil. Reduce the heat and simmer until the figs start to appear translucent, about another 20 minutes.
• Use a slotted spoon to transfer the figs carefully into clean pint or half-pint canning jars. It is not necessary to sterilize the jars for this recipe. Pour the hot liquid the figs were cooked in over the fruit, leaving half an inch of headspace between the surface of the food and the rims of the jars. Keep in mind that if you include the whole spices in the jars along with the figs, the spice flavor will intensify in storage. You can strain out the smaller spices but add one of the cinnamon sticks to each jar as an attractive garnish.​
• Wipe the rims of the jars with a clean, damp dishcloth or paper towel. Screw on the canning lids.