Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Figs > Sweet Pickled Figs

Sweet Pickled Figs


  • 7 pounds of ripe figs
  • 3 pounds sugar
  • 1 quart vinegar
  • small handful of whole cloves


Make a syrup of the sugar, vinegar, cloves, and boil five minutes. Remove and set away to cool. The second day the syrup must be drained off and poured over figs boiling hot; let them stand two days more, drain off syrup and heat again. Just before it boils put figs in and let all boil up together. Put in air-tight jars. Sugar for sweet pickles should always be rich brown sugar.


The Cookery Blue Book (1891).


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