Start by peeling figs if they're easy to peel and have thick skins. If not, use unpeeled figs and pour boiling water over unpeeled figs and allow them to stand in the water until it's room temperature.

Place 3 cups of sugar (not all of the required amount in the recipe) and 2 quarts of water in a deep stock pot or dutch oven. Bring it to a boil and stir to dissolve the sugar.

Add figs into boiling syrup and turn down to a gentle simmer. Simmer for 30 minutes, and try not to stir or disturb the fruit at this point.

After 30 minutes, add the remaining 2 cups of sugar and 3 cups of vinegar. Stir gently to dissolve the sugar and distribute the vinegar.

Place spices in a cheesecloth bag and add them to the simmering pot.

Simmer the mixture for another 15 to 20 minutes, until the figs begin to look transparent. Turn off heat and remove the spice bag.

Allow figs to stand for 24 hours in the syrup. You can leave them covered on the stove for 24 hours, or you can put them in the refrigerator.  If you leave them out, don't leave them more than 24 hours.  In the refrigerator, you have more leeway and you can leave them 2-3 days before canning if you're busy.

The next day, after the figs have sat for 24 hours, it's time to prepare a water bath canner (if canning).

Return the figs to a simmer on the stove and pack hot figs into hot jars, leaving 1/2 inch headspace.

Remove air bubbles, adjust headspace, wipe rims and apply 2 part canning lids to finger tight.

Process in a water bath canner for 15 minutes (pints) or 20 minutes (quarts), adjusting for altitude.

After the process time is complete, remove the figs from the canner and allow them to cool on a towel on the counter.  When cool, check seals.

Store any unsealed jars in the refrigerator for immediate use.  Properly canned and sealed jars of pickled figs will maintain peak quality on the pantry shelf for 18 months, and be safe to eat for much longer.

Refrigerate after opening.