Tuesday, January 19, 2016

Fig Pickles (1964)

  • 5 quarts, firm ripe figs
  • 8 cups sugar
  • 2 cups vinegar
  • 1 1/2 tbspns whole cloves
  • 1 1/2 tbspns allspice
  • 1 1/2 sticks cinnamon
Wash and drain figs.  Dissolve 4 cups sugar in quarts water in kettle.  Add figs; cook until tender.  Add remaining 4 cups sugar, vinegar and spices. 

Let stand overnight in refrigerator.  Bring syrup and figs to boiling point.  

Sterilize pint jars, rings, and lids.  Fill hot jars with figs; fill with syrup.  Add rings and hot lids.  Tighten lids; process in 180 to 190 degree bath for 30 minutes.  

Remove from bath water; let cool away from draft. Remove rings; test for complete seal by gently lifting up on edge of lid.  Remove rings on jars.

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Mrs. Ruth L. Thorne of Imperial Junior High School in Ontario, California.) 

More "Lost" Fig Recipes

Fig Frosting for Cakes (1919)

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