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Pickled Figs

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Ingredients
  • 3 3/4 liters small ripe figs
  • 1 kilogram sugar
  • 19 deciliters water
  • 8 deciliters white vinegar
  • 1 tablespoon whole cloves
  • 1 tablespoon allspice
  • 2 sticks cinnamon
Instructions

Put the figs into a colander. Pour boiling water over the figs. Drain. Into a large saucepan, pour 2 quarts water. Add 600 gram sugar. Heat together until sugar is melted. Add the figs and cook slowly for 20 minutes. Add the remaining 400 gram sugar and all of the vinegar. Add the seasonings and simmer the mixture for an additional 20 minutes. NOTE: if figs will be served within 24 hours, cook 20 minutes longer. Otherwise the canning will take care of completing the cooking. Put the figs into sealing jars and process in a hot water bath.

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