Place figs in a large pot and
Leave stems on figs; wash and drain.
Put spices, sugar and vinegar in large agate pot and
boil for 20 minutes.
Drop figs into boiling syrup and cut\toff
heat.
Cover
with
thin dish towel and let stand overnight.
Cover figs with 2 quarts boiling water.
Let stand 5 minutes and drain.
Mix 1 cup water with vinegar and sugar in a large saucepan.
Add spices in bag.
Bring to boil and add figs.
Boil 10 minutes.
Let stand until next day.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
5 minutes.
Arrange the figs around the chicken, and continue
For the pickled beans, place beans in medium
0 minutes.
Stir in figs, wine, broth, vinegar and fresh
oats cheese rounds for this recipe.
Place the goats cheese
f salt indicated in the recipe. Also, the directions did not
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes.
Discard rosemary.
Mix in cranberries and 3/4 cup sugar.
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
Transfer sauce to bowl; chill.
This recipe yields about 3 1/2 cups.
Make a syrup of cold water and sugar, using a little brown sugar, if desired, and bring syrup to a boil.
Sprinkle soda over figs.
Add boiling water and let stand for 5 minutes.
Drain and rinse figs well.
Peel, if desired.
Add to syrup and boil for one hour.
Remove fruit, pack in hot containers, fill with boiling syrup and process immediately for 5 minutes in boiling water and for 10 minutes in the oven at 250\u00b0.
Mix sugar and water and bring to a boil, stirring until sugar is dissolved.
Add chopped figs and cook slowly, stirring gently every 10 to 15 minutes.
Cook until 2 drops syrup comes off spoon at one time, approximately 1 hour but may take longer.
Seal and boil in boiling water bath for 10 minutes.
Remove and cool.
Test for seal and store in cool place.
(This recipe may be doubled or tripled.)
Stir salt and tapioca into boiling water very slowly.
Use long handled wooden spoon, or it will sometimes pop on your hand. Cook until tapioca is almost transparent.
Add brown sugar, finely cut figs and raisins.
Cook a few more minutes, until fruit is tender.
Add fruit juices and nuts; cook a minute or 2 longer. Cool and serve in sauce dishes with whipped cream or Cool Whip. This is a large recipe, but can be cut in half.
PICKLED RED ONION AND TOMATO SALSA:.<
emon juice.
Set the figs in the pan, stem up
To make figs combine sugar, vinegar, cinnamon , cloves
Grind prunes, figs and raisins in blender.
Steep tea in one pint of boiling water for twenty minutes.
Strain.
Cook ground fruit with lemon juice and brown sugar 5 minutes in senna tea.
0 mins), prepare syrup-soaked figs. Stir tea bags, orange peel
nough boiling water over the figs in a heatproof bowl to