20 California dried figs
1 1/2 c Cider vinegar
1 c Water
2 ts Pickling spices
3/4 c Sugar
1 ts Dried herbs (see chart)
To suit the dish with which pickles are to be served, use these herb
combinations:
+------------------------------------------------------------------+
| Turkey or Fowl: |
| 1/3 tsp. marjoram and 2/3 tsp. celery seed; -OR- 1 tsp. tarragon |
| |
| Beef: |
| 1/2 tsp. rosemary and 1/2 tsp. thyme |
| |
| Ham or Pork: |
| 1/2 tsp. celery seed and 1/2 tsp. sweet basil |
| |
| Fish: |
| 1 tsp. dill seed or dill weed |
| |
| Lamb: |
| 3/4 tsp. thyme and 1/4 tsp. marjoram; -OR- 1 tsp. curry powder |
| |
| Veal: |
| 1/2 tsp. Tabasco sauce and 1/2 tsp. marjoram; -OR- |
| 1/2 tsp. tabasco sauce and 1/2 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
