Fig Pickles for Gourmets
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
figs
california dried |
|
| 355 | ml |
apple cider vinegar
|
|
| 237 | ml |
water
|
|
| 1E+1 | ml |
pickling spices
|
*
|
| 177 | ml |
sugar
|
|
| 5 | ml |
herbs
(see chart) |
* |
Directions
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!
