These tangy, candied fig pickles are sweet delights that make exceptional accompaniments to pates and terrines.

Sweet Fig Pickles
Recipe type: Pickles
Serves: 8 pints
  • 4 Quarts firm, ripe figs (about 30)
  • 5 Cups sugar; divided
  • 2 Quarts water
  • 2 sticks cinnamon
  • 1 Tablespoon whole allspice
  • 1 Tablespoon whole cloves
  • 3 Cups vinegar
  1. 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.
  2. 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.
  3. Yield: about 8 pints

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