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Recipe: Fig Pickles For Gourmets edit

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Created by: Anonymous

Tags: Canning, Fruit, Preserve, Tropical

Yield: 20 servings

edit Ingredients

20

California dried figs

1 ½

cups Cider vinegar

1

cup Water

2

teaspoons Pickling spices

¾

cup Sugar

1

teaspoon Dried herbs (see chart)

edit Preparation

Step 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: 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

Step 2

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.

Step 3

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!

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