Sweet Pickled Figs With Cinnamon Allspice Clove Cardamom Recipes

SWEET PICKLED FIGS WITH CINNAMON, ALLSPICE, CLOVE & CARDAMOM

Steps:

• Prepare figs by rinsing; cut extremely large figs in half, or pierce smaller whole figs a few times. Brind a large pot of water to a boil. Remove pot from heat and gently place prepared figs into hot water. Let the figs sit for five minutes then drain.
• While figs are steeping in hot water, place sugar, vinegar, water and spices in a large stockpot. Over medium high heat, bring mixture to a boil. Once mixture boils, reduce heat to a simmer and place drained figs into the simmering syrup carefully.
• Adjust heat to maintain a strong, but gentle simmer. Simmer figs in syrup for 30 minutes, stirring occasionally.
• Ladle figs, syrup and spices (if so desired) into clean jars. Place prepared lids and rings on jars and screw finger tight. Process in a water bath canner for 15 minutes for pints or 25 minutes for quarts. Remove from canner and allow to cool completely at room temperature.
• Check lids for seal and loosen or remove rings. Store in a cool, dark cabinet for up to a year. Refrigerate after opening.

SPICED PICKLED FIGS WITH GINGER AND CARDAMOM

Steps:

• Gather the ingredients.
• Wash the figs. Pierce each fig 2 to 3 times with the tip of a paring knife. (This is to allow the pickling brine to permeate the fruit.)
• Put the water, sugar, cinnamon stick, ginger, allspice, cloves, cardamom pods, and bay leaf into a large pot over high heat. Stir until the sugar is completely dissolved. Add the figs.
• When the liquid returns to a boil, reduce the heat and simmer the figs in the liquid for 20 minutes.
• Add the honey and apple cider vinegar to the other ingredients, stirring gently to dissolve the honey but not break up the figs. Raise the heat to high and bring the liquid back to a boil. Reduce the heat and simmer until the figs start to appear translucent, about another 20 minutes.
• Use a slotted spoon to transfer the figs carefully into clean pint or half-pint canning jars. It is not necessary to sterilize the jars for this recipe. Pour the hot liquid the figs were cooked in over the fruit, leaving half an inch of headspace between the surface of the food and the rims of the jars. Keep in mind that if you include the whole spices in the jars along with the figs, the spice flavor will intensify in storage. You can strain out the smaller spices but add one of the cinnamon sticks to each jar as an attractive garnish.​
• Wipe the rims of the jars with a clean, damp dishcloth or paper towel. Screw on the canning lids.

FIGS IN SPICED SYRUP

Steps:

• Gather the ingredients.
• Bring the sugar and 1 cup water to a simmer in a medium saucepan (it should be large enough to hold all the figs). Stir as needed to dissolve the sugar.
• Add the half of a cinnamon stick and whatever other spices you choose to use (or all of them!) and simmer the syrup for about 10 minutes.
• Trim off and discard the stems from the figs.
• Put the figs in the syrup. Simmer about 5 minutes. Don't cook them too long, or they will completely fall apart.
• Remove the figs from the syrup and let the figs and syrup cool separately for about 15 minutes (if you leave the figs in, they will soften and start to fall apart a bit, so if that sounds good, leave them in!).
• Once slightly cooled off, strain the syrup, discard the spices, and pour the syrup back over the figs.

HOMEMADE PICKLING SPICE

Steps:

• Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.

SWEET FIG PICKLES

Steps:

• Peel figs.
• (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves.
• Add figs and cook slowly for 30 minutes.
• Add 2 cups sugar and vinegar.
• Tie spices in a cheesecloth bag; add to figs.
• Cook gently until figs are clear.
• Cover and let stand 12-24 hours in a cool place.
• Remove spice bag.
• Bring to simmer; pack hot into hot jars, leaving 1/4" head space.
• Remove air bubbles.
• Adjust caps.
• Process pints and quarts 15 minutes in boiling water bath.