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Fig Pickles For Gourmets

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FIG PICKLES FOR GOURMETS
 Categories: Fruits, Preserves
      Yield: 20 Figs
 
     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
 
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