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 seeds; OR 1 tsp. tarragon
beef: 1/2 tsp. rosemary and 1/2 tsp. thyme
Ham or pork: 1/2 tsp. celery seeds 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 4 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!