Title: Best Pickled Figs
Categories: History Pickle Fruit
Yield: 4 Servings

7	lb	Fresh Figs
3	lb	Sugar
1	pt	Vinegar
1	ts	Whole Allspice
1	ts	Whole Cloves

Boil the figs (either white or black) in clear water 20 mins, and drain. Boil the sugar, vinegar, and spices to a syrup, pour over the figs, and boil 10 mins, or until done. Seal hot in sterile jars. -- Miss E.F.C., La Mesa, CA.

Recipe By : Sunset's New Kitchen Cabinet Cook Book - 1st Ed. - 1938 Serving

From: Dan Klepach Date: 03-10-96

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