PICKLED FIGS.
Take green figs and cover with 4 quarts vinegar for 3 days; pour of! vinegar and boil the vinegar with lib. sugar and quarter of a teaspoonful cayenne, 4oz. salt, 2oz. allspice, loz. cloves, 2oz. ground ginger. Boil to 2 hours, pour over the figs when boiling, bottle and tie down.
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https://paperspast.natlib.govt.nz/newspapers/NZH19300322.2.165.51.8
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)
Word Count
53PICKLED FIGS. New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)
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