Pickled Figs

Take 3 lb. or 4 lb. of small sugar figs, 4 pints Vinegar, a few cloves and peppercorns, also a little salt. Take the figs and cut a small piece of each end of them, then place the figs in a dish and cover light with salt and leave to stand over night. Next morning put the vinegar, cloves and peppercorns in a saucepan and bring to a boil, then pour it over the figs and bottle them up for three or four days. These are very nice with cold meat.