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PICKLED FIGS(Brandied Fruits) - (The International Jewish Cook Book)
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.
Sweet Pickled FigsTo 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart
vinegar, a small handful of whole cloves, and boil five minutes. Remove
and set away to cool. The second day the syrup must be drained off and
poured over figs boiling hot; let them stand two days more, drain off
syrup and heat again. Just before it boils put figs in and let all boil
up together. Put in air-tight jars. Sugar for sweet pickles should
always be rich brown sugar.
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