Edith Calhoun’s Pickled Figs
Recipe information
Yield
makes 6 cups
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
Preparation
Step 1
In a medium nonreactive pot, bring the vinegar, 3 cups of the sugar, and the salt to a simmer. Add the allspice and cloves and let steep off the heat for 10 minutes. Add the figs to the pot, return to a simmer, and cook over low heat for 10 minutes. Let cool and then refrigerate overnight.
Step 2
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. Allow the figs to cool before refrigerating, where they will keep for a month or so.
