12 lbs. green figs. 2 lbs. (4 cups) salt. 2 ozs. mustard seeds. 6 ozs. paprika. 3 quarts tarragon vinegar. 2 lbs. stoned dates. 6 lbs. Spanish onions. 2 lbs. (4 cups) brown sugar. 1 lb. preserved or crystallized ginger.
Dissolve the salt and the sugar in half of the vinegar, allow it to simmer while cutting the onions into strips, the figs into rings, and the dates and ginger into small cubes. Put them into an enameled saucepan, add the paprika and the mustard seeds and allow to simmer until tender, then add the remainder of the vinegar and boil until all is a soft mass.
Bottle and cork while hot. Store in a cool place.