| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | California | Fruits, Preserves | 20 | Figs |
INGREDIENTS
| 20 | California dried figs | |
| 1 1/2 | c | Cider vinegar |
| 1 | c | Water |
| 2 | t | Pickling spices |
| 3/4 | c | Sugar |
| 1 | t | Dried herbs, see chart |
| | | 1/2 | ||
| | |
INSTRUCTIONS
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: 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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