Fig pickles for gourmets
20 figs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | California dried figs | |
| 1½ | cup | Cider vinegar |
| 1 | cup | Water |
| | | | | Fish: | | 1 tsp. dill seed or dill weed | ||
| | | | | Lamb: | ||
| 2 | teaspoons | Pickling spices |
| ¾ | cup | Sugar |
| 1 | teaspoon | Dried herbs (see chart) |
| | | 3/4 | ||
Directions
To suit the dish with which pickles are to be served, use these herb combinations:
+------------------------------------------------------------------+ | Turkey or Fowl: | | ⅓ tsp. marjoram and ⅔ tsp. celery seed; -OR- 1 tsp. tarragon | | | | Beef: | | ½ tsp. rosemary and ½ tsp. thyme | | | | Ham or Pork: | | ½ tsp. celery seed and ½ tsp. sweet basil tsp. thyme and ¼ tsp. marjoram; -OR- 1 tsp. curry powder | | | | Veal: | | ½ tsp. Tabasco sauce and ½ tsp. marjoram; -OR- | | ½ tsp. tabasco sauce and ½ 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