Edith Calhouns Pickled Figs

Name: Edith Calhouns Pickled Figs
Ingredients: 2 cups cider vinegar; 4 cups sugar; 2 1/2 teaspoons kosher salt; 1/2 teaspoon allspice berries; 1 teaspoon cloves; 3 pounds small fresh figs, ripe but firm with stems

6 ingredients

6 steps

Ingredients

2 cups cider vinegar
4 cups sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon allspice berries
1 teaspoon cloves
3 pounds small fresh figs, ripe but firm with stems

Directions

1

In a medium nonreactive pot, bring the vinegar, 3 cups of the sugar, and the salt to a simmer.
2

Add the allspice and cloves and let steep off the heat for 10 minutes.
3

Add the figs to the pot, return to a simmer, and cook over low heat for 10 minutes.
4

Let cool and then refrigerate overnight.
5

The next day, bring the figs back to a simmer with the remaining 1 cup sugar over low heat and cook for 10 minutes until they are soft, slightly shrunken, and flavorful.
6

Allow the figs to cool before refrigerating, where they will keep for a month or so.