Fig Pickles are not a new thing.
People have made a sweet and sour type fig pickle as long as I can remember. Dilorio’s Farm and Roadside market in Hempstead, Texas use to carry this wonderful desert pickle.
Mine has spiced rum cooked into it and Rum mixed in at the end. You will not get drunk off a fig or even a quart of figs but the warm spiced rum flavor stays true in the mix.
I recommend serving them on a hot day in July on the back porch with a few graham crackers, maybe a cheese like brie.
These are the kind of homemade things that make summers memorable.
- Cheese clothe
- Slow Cooker
- 1 Quart Figs, Washed with Stems still attached
- 1 Cinnamon Stick
- ½ tsp Allspice Berries
- 1 tsp peppercorns
- 1-1/2 cup Apple Juice
- 1 cup Spiced Rum
- ¼ cup Honey
- 1 Tbsp Brown Sugar
- 1 Bay leaf
- 1 tsp Lemon Zest
- In a slow cooker add the Apple Juice, ½ cup Spiced Rum, Honey, Brown Sugar, the bay leaf and the lemon zest.
- Take cheese clothe and make a pouch that will fit all the spices ingredients in and tie with a piece of string. I usually use a meat tenderizer mallet and give it a couple of good strikes before putting it into the slow cooker.
- I turn on the slow cooker for an hour, stir once.
- Add figs at the end of the hour and turn the slow cooker back on for an additional 2 hours.
- after turning off the slow cooker add the remaining Spiced Rum.
- You will need to stir or coat the figs every half an hour till done.
- Load into hot jars and can in a 20 minute water bath.