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

Pickled Figs


Boil the figs in water one and one-half hours, then drain and weigh. To seven pounds fruit use the following syrup: Three pounds of sugar, one pint of vinegar, two ounces of whole cinnamon, two ounces of whole peppers, one ounce of cloves, one orange, and two lemons sliced. Boil syrup one-half hour, add fruit and boil slowly two hours.


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The International Jewish Cook Book (1919).

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