Pickled Figs in Spiced Syrup
Impulsively picked up a lot of figs on your last trip to the supermarket? Put them to use and try making these pickled figs in spiced syrup.
Ingredients
- 20 pcs Fresh figs
- 1 tablespoon Black peppercorns
- 1 tablespoon White peppercorns
- 1 cup Apple cider vinegar
- 4 pcs Cinnamon sticks
- 1 teaspoon Fennel seeds
- 6 cup organic sugar
- 1 cup water
Instructions
- Combine sugar, vinegar, water and spices in a large stock pot.
- Over medium high heat, bring mixture to a boil.
- Once the mixture boils, cut down the heat to a simmer and transfer the figs into the simmering syrup carefully.
- Simmer the figs in the syrup for 30 minutes, stirring occasionally.
- Turn off the heat and ladle the figs, syrup and spices (if so desired) into clean jars.
- Place the 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 the canner and allow to cool completely at room temperature.
Nutrition
Serving: 3ServingsCalories: 2385kcalCarbohydrates: 611gProtein: 2gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 20mgPotassium: 220mgFiber: 5gSugar: 601gVitamin A: 49IUVitamin C: 2mgCalcium: 95mgIron: 2mg
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