Fig Pickles For Gourmets Recipe

Fig Pickles For Gourmets Recipe

Yield: 20 Figs
Recipe by luhu.jp

Ingredients:
20: California dried figs,
1 1/2 cup: Cider vinegar,
1 cup: Water,
2 tsp: Pickling spices,
3/4 cup: Sugar,
1 tsp: Dried herbs, see chart

Directions:

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


Source from luhu.jp