Title: Fig pickles for gourmets
 Categories: Fruits, Preserves
      Yield: 20 Figs
 
     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!