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Dilly Pickled Onion Slices on Punk Domestics

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    Pickling Spice for Charcuterie

    Adapted from "Charcuterie" by Michael Ruhlman and Brian Polcyn

    Time: 10 minutes

    2 tablespoons black peppercorns
    2 tablespoons mustard seeds
    2 tablespoons coriander seeds
    2 tablespoons hot red pepper flakes
    2 tablespoons allspice berries
    1 tablespoon ground mace
    2 small cinnamon sticks, crushed or broken into pieces
    24 bay leaves, crumbled
    2 tablespoons whole cloves
    1 tablespoon ground ginger

    1. Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.

    2. Combine with other spices, mix. Store in tightly sealed plastic or glass container.

    Yield: 1 cup.

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