Pickled Figs
It is ESSENTIAL that the would-be pickle-maker looks up the ins and outs of pickle-making, in a pickle cookbook, or reputable online cooking site. Detailed instructions for properly steriizing and sealing jars are not included in this recipe.
Really. No kidding.
You really don't want to poison yourself and your family, oh no you don't.
This is a three-day project.
Cover 3 quarts tightly packed figs with two quarts of boiling water. Let stand five minutes. Drain.
Make syrup:
1 cup water
1 cup cider vinegar (don't use white vinegar)
6 cups sugar
Add small cloth bag containing 4 tsp whole cloves, 4 cinnamon sticks
Add syrup to figs. Boil gently, 10 minutes. Set aside overnight.
Day Two: Boil figs again, gently, 10 minutes. Set aside overnight.
Day Three: Boil figs again gently, remove cloth bag, pack into sterile jars and seal.
Makes five to six pints.
This recipe was given to us in 1988 by Elsa Sharp, Colin Harrison's fabulous, wonderful, super-duper third grade teacher at Leroy Nichols Elementary School, in Lodi, California. She went roller skating with her class when she was 65 years old. Awesome lady. She took care of her own small farm until she was in her 90's, passed away at the age of 94 in 2013.