Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pickled Figs
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- #85579
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 quarts figs with skins on
1/4 cup salt
Syrup
5 pounds sugar
1 cup vinegar
2 pints water or less
4 teaspoons whole allspice
4 teaspoons whole cloves
2 cinnamon sticks
directions
Figs: Place figs in large canning pot. Sprinkle with 1/4 cup salt. Pour boiling water over figs and salt and bring to boil. Let set 5 minutes. Drain.
Syrup: Combine sugar, vinegar, water and spices in a large saucepan. Bring to boil. Pour over figs in canning pot and simmer 30 minutes. Put lid on pot and let stand overnight in a cool place.
Next day simmer for 30 minutes or less. Let stand overnight again in a cool place.
On the third night bring to boil. Put figs and hot syrup into hot, sterilized jars. Seal with new two-piece lids and process 15 minutes in a boiling-water canner, following jar manufacturer's directions.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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