Best Pickled Figs
- 7 lb Fresh figs
- Water to cover figs
- 3 lb Granulated white sugar
- 1 pt Cider vinegar
- 1 ts Whole allspice
- 1 ts Whole cloves
From: lull@acm.org (Barbara Lull) (COLLECTION)
Date: Wed, 18 Oct 1995 02:02:24 GMT
Boil figs (either white or black variety) in clear water for 20 minutes
then drain. Boil the sugar vinegar & spices to form a syrup. Pour syrup
over the figs and boil an additional 10 minutes or until done. Seal hot in
sterile canning jars.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: Wed, 18 Oct 1995 02:02:24 GMT
Boil figs (either white or black variety) in clear water for 20 minutes
then drain. Boil the sugar vinegar & spices to form a syrup. Pour syrup
over the figs and boil an additional 10 minutes or until done. Seal hot in
sterile canning jars.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
