Part 14 (1/2)

1 quart

Figs in Syrup This is a terrific way of extending the short fig season. Put away a few jars and then enjoy eating these glistening beauties over hot b.u.t.tered biscuits for a real taste of summer long after it's gone.

2 pounds (about 8 cups) firm-ripe figs4 cups sugar1 cup water1 vanilla bean, halved, seeds sc.r.a.ped out and reserved1 lemon, halved 1. Trim the tips of the fig stems if they are long. Rinse the figs under cool running water, and transfer them to a large nonreactive pot. Add the sugar, water, vanilla bean halves and seeds, and the juice of one lemon half. Cook over low heat, stirring gently occasionally, until the sugar has dissolved. Raise the heat to medium and bring the syrup to a boil. Then reduce the heat and cook at a low boil for 10 minutes. Remove the pot from the heat. Slice the remaining lemon half into thin slices, and gently stir them into the figs. Cover the pot and let it sit overnight. Trim the tips of the fig stems if they are long. Rinse the figs under cool running water, and transfer them to a large nonreactive pot. Add the sugar, water, vanilla bean halves and seeds, and the juice of one lemon half. Cook over low heat, stirring gently occasionally, until the sugar has dissolved. Raise the heat to medium and bring the syrup to a boil. Then reduce the heat and cook at a low boil for 10 minutes. Remove the pot from the heat. Slice the remaining lemon half into thin slices, and gently stir them into the figs. Cover the pot and let it sit overnight.

2. Remove the lid, set the pot over medium-high heat, and bring to a boil. Then remove it from the heat, and using a slotted spoon, transfer the figs, including the vanilla bean halves and the lemon slices, to sterilized jars. Add enough of the hot syrup to cover the figs, leaving inch of heads.p.a.ce. Wipe the rims of the jars clean with a wet paper towel, and attach the lids and rings. Set the jars aside in a cool, dark place. The jars will seal as they cool. These will keep for up to 6 months. Remove the lid, set the pot over medium-high heat, and bring to a boil. Then remove it from the heat, and using a slotted spoon, transfer the figs, including the vanilla bean halves and the lemon slices, to sterilized jars. Add enough of the hot syrup to cover the figs, leaving inch of heads.p.a.ce. Wipe the rims of the jars clean with a wet paper towel, and attach the lids and rings. Set the jars aside in a cool, dark place. The jars will seal as they cool. These will keep for up to 6 months.

About 3 pints

Pickled Beets Enjoy these straight out of the jar, slice them for a nice salad, or quarter and serve them on their own as a side dish. Many of you remember a treat such as these from your grandmother's table. Bring them to your own. Delicious.

2 cups cider vinegar cup sugar cup water2 teaspoons pickling salt2 teaspoons whole coriander seeds2 teaspoons whole yellow mustard seeds3 whole cardamom pods2 whole clovesOne 1-inch piece of fresh ginger, peeled and roughly chopped10 medium beets (about 2 pounds), roasted (see chapter ”Roots, Shoots, Tubers, and Bulbs”), peeled, and quartered 1. Combine all the ingredients except the beets in a medium saucepan, and heat to a simmer. Lower the heat and cook for 3 minutes, or until the sugar has completely dissolved. Combine all the ingredients except the beets in a medium saucepan, and heat to a simmer. Lower the heat and cook for 3 minutes, or until the sugar has completely dissolved.

2. Divide the beets evenly between two sterilized pint jars. Ladle the hot brine into the jars, leaving inch of heads.p.a.ce. Wipe the rims clean with a damp paper towel, and attach the lids and rings. Process the jars in a hot water bath for 15 minutes. Divide the beets evenly between two sterilized pint jars. Ladle the hot brine into the jars, leaving inch of heads.p.a.ce. Wipe the rims clean with a damp paper towel, and attach the lids and rings. Process the jars in a hot water bath for 15 minutes.

3. Carefully remove the jars and set them in a cool, dark place for up to 1 year. Allow 3 weeks before opening. (Any jars that do not seal properly should be promptly refrigerated and the beets consumed within 1 month.) Carefully remove the jars and set them in a cool, dark place for up to 1 year. Allow 3 weeks before opening. (Any jars that do not seal properly should be promptly refrigerated and the beets consumed within 1 month.) 2 pints

Brandied Cherries A ”for grown-ups only” fruit c.o.c.ktail-don't pack these in the lunch box! Eat them like candy, serve them over ice cream, or use them as a garnish for chocolate desserts. These cherries would also make a killer cake filling if finely chopped and then spread between cake layers.

1 pounds ripe cherries, stemmed and pitted1 cup sugar, or a bit more to taste1 cup brandy, or more as needed 1. Layer the cherries with the sugar in a sterilized quart-size canning jar or other nonreactive lidded container. Slowly pour the brandy over all, adding it little by little as the sugar absorbs the liquid. Cover the jar and shake gently to distribute the sugar. Add more brandy if needed to cover the cherries. Set the jar aside in a cool, dark place for 6 weeks, shaking it occasionally to dissolve the sugar and checking the brandy level periodically; add more brandy if necessary to keep the cherries covered. Layer the cherries with the sugar in a sterilized quart-size canning jar or other nonreactive lidded container. Slowly pour the brandy over all, adding it little by little as the sugar absorbs the liquid. Cover the jar and shake gently to distribute the sugar. Add more brandy if needed to cover the cherries. Set the jar aside in a cool, dark place for 6 weeks, shaking it occasionally to dissolve the sugar and checking the brandy level periodically; add more brandy if necessary to keep the cherries covered.

2. The cherries should be ready in 6 weeks but will continue to improve in flavor for up to 1 year. Store in the refrigerator. The cherries should be ready in 6 weeks but will continue to improve in flavor for up to 1 year. Store in the refrigerator.

1 quart