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