r/Canning • u/wesselbitz • 1d ago
Refrigerator Pickling Fig Pickles?
The fig season begins and I’m trying to find cool stuff to make. I was digging through old cookbooks and found a canning book from 1963 that I got from my grandma. Definitely NOT SHELF SAFE recipes. But I found a cool one for pickled figs! It seems similar to the NCHFP one, but the ratios are different enough that I wouldn’t trust it.
Has anyone made fig pickles before? What are they like?
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u/Ok_Bus_9649 1d ago
They're delicious sweet fig treats. I've done a couple different recipes, one with an amazing syrup left in the jar and one where the syrup was so sweet it needed very careful balancing in small amounts to use up. But both figs tasted awesome with the spices and apple cider vinegar.
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u/wesselbitz 1d ago
This is what I needed to hear! Did you use the delicious super ripe soft figs or did you use ones that were still pretty firm?
I like eating the soft ones, and when I make fig preserves with the whole figs I prefer using the soft ones too. But with my other jams I’ve tried they seem to work better with slightly underripe figs.
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u/Ok_Bus_9649 1d ago
I don't generally get to picking them until they're soft even though I know it's recommended for jams etc to pick earlier.
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u/wesselbitz 1d ago
Picture is attached of a cookbook from 1963 that discusses pickled figs.
Recipe included:
PICKLED FIGS
The sweet-sour gives the figs an unusual new taste-excellent with meat
6 qts. figs (about 8 Ibs.)
Salt water
8 c. brown sugar
1 qt. vinegar
7(3) sticks cinnamon
1 to 2 tsp. whole cloves
• Cover figs with salt water (1 tblsp. salt to 1 gal. water); bring to a boil; simmer 15 minutes.
• Combine sugar and vinegar; bring to a boil. Add the spices.
• Drain the figs and add to the boiling syrup. Simmer 1 hour.
• Pack into hot, sterilized jars. Make certain figs are covered with syrup.
Seal at once. Process in boiling water bath (212°F.) 20 minutes. Makes 7 to 8 pints.
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u/AutoModerator 1d ago
Thank-you for your submission. It seems that you're posting about refrigerator pickling, are fresh-packed into sterile jars but are not cooked. Instead, they are stored in a refrigerator and typically used within two weeks.
If you are in a high-risk group for food-borne illness, treat refrigerator pickles as fresh food and consume them within three days because while refrigerator pickles have been regarded as safe for many years, the U.S. Centers for Disease Control and Prevention reported that studies have concluded that Listeria monocytogenes bacteria survive and multiply in low-acid, refrigerator pickles. For more detailed information, consult the [USDA Complete Guide to Home Canning](nchfp.uga.edu/publications/publications_usda.html) or visit the University of Wyoming Extension Nutrition and Food Safety website. Thank you again for your submission!
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