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Fig Pickles for Gourmets



Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


20 each figs
california dried
1 ½ cups apple cider vinegar
1 cup water
2 teaspoons pickling spices
¾ 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: 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!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 3482% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 29g 29%
Dietary Fiber 7g 29%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 8%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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