| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
10 |
Pints |
INGREDIENTS
| 7 |
lb |
Figs |
| 4 |
lb |
Sugar |
| 1 |
pt |
Vinegar |
| 1 |
pt |
;Water |
| 1 |
ts |
Cloves |
| 1 |
ts |
Allspice |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Mace |
|
|
Arizona Highways magazine |
|
|
per Sandee Eveland |
INSTRUCTIONS
Blanch figs 5 to 10 minutes. Heat sugar and water and add vinegar and
spices (either ground or whole). Boil 5 minutes. Remove spice bag. Add figs
and cook until the fruit can be pierced with a toothpick and until
penetration of syrup is complete. (This may take a half hour at a slow
boil.) Fill sterilized jars and seal at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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