Sweet Pickled Figs with Cinnamon, Allspice, Clove & Cardamom
Sweet pickled figs with cinnamon, allspice, clove, and cardamom are a sweet, candy-like relic of bygone palates and childhood memories. Makes approximately two quarts or four pints.
- 20-30 medium to large figs (you may use more if your figs are especially small)
- 6 cups organic sugar
- 1 cup organic apple cider vinegar
- 1 cup water
- 4 cinnamon sticks
- 1 tablespoon allspice berries whole
- 1 tablespoon cardamom pods whole
- .5 tablespoon cloves whole
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.