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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Chinese Pickled Vegetable
 Categories: Hawaii, Vegetables, Appetizers
      Yield: 6 servings
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      6    Large cucumbers
           Fresh ginger
  1 1/2 c  Sugar
    1/4 c  Hawaiian salt
      1 c  Japanese vinegar
     Cut cucumbers, cut into 1/2 inch pieces. Add a few slices of
  ginger, cut into strips. Add salt. Let stand for several hours, rinse
  and drain. Boil vinegar and sugar. Cool and pour over vegetables.
  From:Pupus To Da Max Orgin:Where I Live There are Rainbows, Beverly
  Lee Formatted by: Dorie Villarreal
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: New Mexico 5 Day Pickled Figs
 Categories: Preserve, Pickle, Fig
      Yield: 1 servings
      1    Pint white vinegar
  3 1/2 lb Sugar
    1/4 ts Salt
      2    Cinnamon sticks
      2 ts Whole cloves
      1 ts Allspice
      7 lb Fresh figs
  Combine vinegar and sugar with salt and spices in saucepan.  Boil for
  5 minutes.  Pour over figs in crock.  Cover.  Let stand overnight.
  Next morning drain.  Heat syrup to boiling and pour over figs. Repeat
  for 3 more mornings.  Cover and keep in cool dark place. Serve as a
  spicy condiment, or with cream for dessert.  Makes about 6 pints.
  Origin: Woman's Day Encyclopedia of Cookery, Volume 1, New Mexico
  section. Shared by: Sharon Stevens, April/94
  From: Sharon Stevens                  Date: 04-03-94
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