Pickled Figs Feature

Pickled California Figs

Prep Time
Cook Time
8 pints


  • 1 tablespoon fine sea salt
  • 6 quarts California Fresh Figs (about 8 pounds)
  • 8 cups packed brown sugar
  • 1 quart distilled white vinegar
  • 3-inch cinnamon stick
  • 2 teaspoons whole cloves


  1. Combine 1 gallon of water with tablespoon salt. Add the figs. Bring to a boil over medium-high heat and cook 15 minutes.







  2. Combine brown sugar and vinegar in large nonreactive pan and bring to boil over medium-high heat. Add cinnamon and cloves.

  3. Drain figs well, and add to this boiling syrup, adjust the heat to maintain a simmer. Simmer 1 hour, until the figs are soft and surround by a thick syrup. Carefully discard the cinnamon stick.

  4. Pack the hot figs into 8 sterilized pint jars, adding hot syrup to cover. Cover jars with sterilized lids and cool completely before using. Store unused figs in the refrigerator for 3 to 5 days.