Pickled Figs

• 2 (3-inch) sticks cinnamon
• 1 tablespoon whole allspice
• 1 tablespoon whole cloves
• 5 cups sugar, divided
• 2 quarts water
• 4 quarts firm, ripe figs, peeled
• 3 cups vinegar

1. Combine cinnamon, allspice, and cloves; tie loosely in a cheesecloth bag. Set aside.
2. Combine 3 cups sugar and water in a stainless steel stock pot; cook over medium heat, stirring constantly, until sugar dissolves. Add figs; cook over low heat 30 minutes. Add remaining sugar, vinegar, and spice bag, mixing well. Cook over medium heat, stirring occasionally, until figs are clear.
3. Remove from heat; cover and let stand 12 to 24 hours in a cool place. Remove spice bag; discard. Slowly reheat fig mixture over low heat until thoroughly heated.
4. Pack figs into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process figs in boiling- water bath 15 minutes.

cinnamon, whole allspice, whole cloves, sugar, water, firm, vinegar

Taken from www.myrecipes.com/recipe/pickled-figs (may not work)