Fig Pickles

Ingredients

• Figs on stems, swollen not yet ripe
• Salt water
• 1 gallon of vinegar
• 1 gallon of light brown sugar
• Cinnamon
• Cloves
• Horseradish

Directions

1. Soak figs in moderately strong salt water for 10-12 hours.
2. Rinse figs and place in glass or stone jars.
3. Add 1 gallon of vinegar and 1 gallon of light brown sugar to a kettle.
4. Add cinnamon, cloves and your preferred spices. 
5. Heat the kettle, stir and dissolve the light brown sugar.
6. Bring to a simmer then remove from heat. 
7. Pour the mixture over the figs, covering them about 1 inch.
8. Repeat steps 3-7 three times. 
9. Add a small piece of horseradish to the jars. 

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018