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Fig pickles for gourmets
Artist:
_
Yield:
20
Categories:
Condiments, Fruits, Pickles, Preserves
Rating:
0
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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)
Procedures:
1
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 ?tsp. thyme | | | | ham or pork: | | ?tsp. celery seed and ?tsp. sweet basil | | | | fish: | | 1 tsp. dill seed or dill weed | | | | lamb: | | ?tsp. thyme and ?tsp. marjoram; -or- 1 tsp. curry powder | | | | veal: | | ?tsp. tabasco sauce and ?tsp. marjoram; -or- | | ?tsp. tabasco sauce and ?tsp. sweet basil | +------------------------------------------------------------------+ pierce each fig with a fork.
2
Place in saucepan with remaining ingredients.
3
Cover tightly and simmer for about 40 minutes or until figs appear to be slightly transparent.
4
Add a little water if needed.
5
Note: herbs are potent.
6
Use them with a light hand and adjust amounts to suit taste.
7
Any dish using herbs is stronger in flavor the second day, so take it easy!
