Title: Pickled Figs, Long Method
Categories: Fruit Pickle Southwest
Yield: 1 Servings

6	lb	Figs
1	c	Water
1	c	Vinegar
6	c	Sugar
2	tb	Mixed pickling spices (tied
		In cheesecloth bag)

Blanch figs 5 - 10 minutes in boiling water. Make a syrup of the water, vinegar, sugar and spices.

Use from 5 to 7 lbs of figs for this recipe. Boil the figs in syrup for 10 minutes for 3 consecutive mornings. Refrigerate the boiled figs daily. On the third day, pack into hot sterilized jars. Put on caps tightly and store.

Some canners prefer to place the hot capped jars in a water bath for 15 minutes to complete the sterilization. From: Danial Mannen Date: 12 Jan 97 National Cooking Echo Ä

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