Judy's pickled figs
MAKES 8–12 JARS
7 pounds figs with stems, firm but ripe
5 pounds granulated sugar
2 cups white vinegar
2 cups water
2 tablespoons whole cloves
3 sticks cinnamon
12 8-ounce jars,sterilized and hot
Wash and drain figs. In a large pot, bring to a boil sugar, vinegar, water, whole cloves and cinnamon. Drop in figs, and bring to a boil. Cook 10 minutes then turn off heat. Cover and let stand overnight. Next morning, bring fig mixture to a boil, then put in hot jars and seal.
Judy Crowe, Walhalla