Amount
Ingredient
Preparation



20
each
figs

california dried



1 1/2
cups
cider vinegar





1
cup
water





2
teaspoons
pickling spices





3/4
cup
sugar





1
teaspoon
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 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!