By Caroline Conran
Pickled figs, aromatic with spices, are excellent with cold pheasant, duck or goose, cold ham and with cheese.
Combine all the ingredients, except the figs, in a saucepan and bring to the boil. Boil until the smell of vinegar has lessened, about 15 minutes.
Place the figs in two 750 ml jars with airtight lids. Pour over the pickle liquid and allow to cool before closing the jars.
Keep a month before opening. (Makes 2 x 750 ml jars.)