Sweet Pickled Figs Recipe

To 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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