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20 California dried figs

1 1/2 c Cider vinegar

1 c Water

2 ts Pickling spices

3/4 c Sugar

1 ts Dried herbs (see chart)

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