Fig pickles for gourmets

20 figs

Ingredients

Quantity Ingredient
20 California dried figs
1½ cup Cider vinegar
1 cup Water
| | | | Fish: | | 1 tsp. dill seed or dill weed
| | | | Lamb:
2 teaspoons Pickling spices
¾ cup Sugar
1 teaspoon Dried herbs (see chart)
| | 3/4

Directions

To suit the dish with which pickles are to be served, use these herb combinations:

+------------------------------------------------------------------+ | Turkey or Fowl: | | ⅓ tsp. marjoram and ⅔ tsp. celery seed; -OR- 1 tsp. tarragon | | | | Beef: | | ½ tsp. rosemary and ½ tsp. thyme | | | | Ham or Pork: | | ½ tsp. celery seed and ½ tsp. sweet basil tsp. thyme and ¼ tsp. marjoram; -OR- 1 tsp. curry powder | | | | Veal: | | ½ tsp. Tabasco sauce and ½ tsp. marjoram; -OR- | | ½ tsp. tabasco sauce and ½ tsp. sweet basil | +------------------------------------------------------------------+ Pierce each fig with a fork. Place in saucepan with remaining ingredients. Cover tightly and simmer for about 40 minutes or until figs appear to be slightly transparent. Add a little water if needed.

NOTE: Herbs are potent. Use them with a light hand and adjust amounts to suit taste. Any dish using herbs is stronger in flavor the second day, so take it easy! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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