Edith Calhouns Pickled Figs

Ingredients

• 2 cups cider vinegar
• 4 cups sugar
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon allspice berries
• 1 teaspoon cloves
• 3 pounds small fresh figs
• ripe but firm with stems

Instructions

1. In a medium nonreactive pot, bring the vinegar, 3 cups of the sugar, and the salt to a simmer.
2. Add the allspice and cloves and let steep off the heat for 10 minutes.
3. Add the figs to the pot, return to a simmer, and cook over low heat for 10 minutes.
4. Let cool and then refrigerate overnight.
5. The next day, bring the figs back to a simmer with the remaining 1 cup sugar over low heat and cook for 10 minutes until they are soft, slightly shrunken, and flavorful.
6. Allow the figs to cool before refrigerating, where they will keep for a month or so.