These verstaile little jewels take advantage of the wide spread availability of fresh figs here in California. Freshly pickled figs are great sliced over salads, stuffed with cheese or artfully arranged as part of a tasting plate for beer and wine tasting.

Ingredients
Yield: 12 units
12	Small or Medium, Fresh Black or Green Figs
1	Large Cinnamon Stick
6-9	Whole Peppercorns
6-9	Whole Cloves
4	Whole Allspice Berries (or more if you like)
1/2 cup	Red Wine Vinegar
1/4 - 1/2 cup	Water
1/2 cup	Sugar (or Splenda)

Boil red wine vinegar and water with the sugar or Splenda. Dump in the spices. Screw the little net bag. Let the spices roam free, I say. Turn off heat and let it steep for a few good minutes.

Wash the fresh figs and cram, gently and dercoratively into a realy big mason or simiarly resealable pickling jar. (note on canning jars: once that little poppy-up lid thingy is used once, toss it. The darn seal is a one-time thing. Keep the ring, and buy more of the poppy up lids. recycling is one thing, but botulism is another.)

Carefully pour the pickling liquid into the jar over the figs. You want the figs covered, and the liquid darn near to the top. Let your free-range spices go int the jar with the liquid. Seal tightly and refrigerate for at least a day before using. Great quartered over fresh salad, stuffed with chevre and wrapped with prociutto, or served with nuts (those killer nuts!) on a fancy schmancy cheese plate.

The unused figs must be kept in the liquid in the fridge! Keeps for a few weeks or more, but not indefinitely.