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
- add review
- #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.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments