To suit the dish with which pickles are to be served, use these herb combinations: +------------------------------------------------------------------+ | Turkey or Fowl: | | one third tsp. marjoram and two third tsp. celery seed; -OR1 tsp. tarragon | | | | Beef: | | half tsp. rosemary and half tsp. thyme | | | | Ham or Pork: | | half tsp. celery seed and half tsp. sweet basil | | | | Fish: | | 1 tsp. dill seed or dill weed | | | | Lamb: | | 0.75 tsp. thyme and quarter tsp. marjoram; -OR1 tsp. curry powder | | | | Veal: | | half tsp. Tabasco sauce and half tsp. marjoram; -OR| | half tsp. tabasco sauce and half 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!