{"id":7897,"slug":"pickled-figs","title":"PICKLED FIGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["figs (seven pounds)","sugar (three pounds)","vinegar (one pint)","whole cinnamon (two ounces)","whole peppers (two ounces)","cloves (one ounce)","orange (one)","lemons (two, sliced)"],"ingredients_norm":["fig","sugar","vinegar","whole cinnamon","whole pepper","clove","orange","lemon"],"steps":["Boil the figs in water one and one-half hours, then drain and weigh.","To seven pounds fruit use the following syrup: Three pounds of sugar, one pint of vinegar, two ounces of whole cinnamon, two ounces of whole peppers, one ounce of cloves, one orange, and two lemons sliced.","Boil syrup one-half hour, add fruit and boil slowly two hours."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w105:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"548e6ba2a80590a8777dfc2d91e5064893551d26231e62a57b112da3f284e4f3","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-figs"}