Fig pickles for gourmets

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Fig Pickles for Gourmets
  Categories: Fruits, Preserves
       Yield: 20 figs
  
      20    California dried figs
   1 1/2 c  Cider vinegar
       1 c  Water
       2 ts Pickling spices
     3/4 c  Sugar
       1 ts Dried 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 seed; -OR- 1 tsp. tarragon |
   |                                                                  |
   | Beef:                                                            |
   | 1/2 tsp. rosemary and 1/2 tsp. thyme                             |
   |                                                                  |
   | Ham or Pork:                                                     |
   | 1/2 tsp. celery seed 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 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
  
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