3 qt. figs with stems
1/2 c. soda
2 qt. boiling water
6 c. sugar
1 c. water
1 c. cider vinegar
1 1/2 oz. pkg. pickling spice

Place figs in large bowl and sprinkle with soda; add 2 quarts boiling water, mixing well. Let stand 5 minutes; drain figs and rinse 3 times.

Combine sugar, 1 cup water and vinegar in enamel pot; bring to boil. Tie pickling spice in a cheesecloth bag; add to syrup along with figs. Bring to boil and boil 10 minutes; remove from heat and cover. Let stand at room temperature 24 hours.

The second day, bring to a boil, and boil 10 minutes. Cover and let stand 24 hours. On the third day, boil 10 minutes; then pack into hot sterilized jars, leaving 1/8 inch head space. Top with lids, and screw metal bands tight. Process in boiling-water bath 15 minutes. Yield 3-4 pints.

(I have never done the boiling-water bath, and I have never had any to spoil, so use own judgment.)