Sweet Fig Pickles Recipes

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.
• Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

Steps:

• Peel figs.
• (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves.
• Add figs and cook slowly for 30 minutes.
• Add 2 cups sugar and vinegar.
• Tie spices in a cheesecloth bag; add to figs.
• Cook gently until figs are clear.
• Cover and let stand 12-24 hours in a cool place.
• Remove spice bag.
• Bring to simmer; pack hot into hot jars, leaving 1/4" head space.
• Remove air bubbles.
• Adjust caps.
• Process pints and quarts 15 minutes in boiling water bath.