INGREDIENTS

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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