Fig Pickles for Gourmets
apple cider vinegar
To suit the dish with which pickles are to be served, use these herb combinations:
Turkey or Fowl: ⅓ teaspoon marjoram and ⅔ teaspoon celery seeds; OR 1 teaspoon tarragon Beef: ½ teaspoon rosemary and ½ teaspoon thyme Ham or Pork: ½ teaspoon celery seeds and ½ teaspoon sweet basil Fish: 1 teaspoon dill seed or dill weed Lamb: ¾ teaspoon thyme and ¼ teaspoon marjoram; OR 1 teaspoon curry powder Veal: ½ tsp. Tabasco sauce and ½ teaspoon marjoram; OR ½ teaspoon tabasco sauce and ½ teaspoon 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!