Fig Pickles For Gourmets Recipe

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

Things You'll Need

  • 20 California dried figs
  • 1 1/2c Cider vinegar
  • 1c Water
  • 2ts Pickling spices
  • 3/4c Sugar
  • 1ts Dried herbs (see chart)

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