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| 20 | California dried figs |
| 1 1/2 Tasse | cider vinegar |
| 1 Tasse | water |
| 2 Teelöffel | Pickling spices |
| 3/4 Tasse | sugar |
| 1 Teelöffel | Dried herbs (see chart) |
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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.
suit taste. Any dish using herbs is stronger in flavor the second day, so take it easy!
Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
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