Type what you have

Ingredients

• ✓ black peppercorn
• pear
• red wine
• sugar
• cinnamon stick
• clove
• orange zest
• fennel seed
• bay leaf

Instructions

1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Ingredients

• ✓ black peppercorn
• coconut milk
• coconut cream
• ginger
• turmeric root
• coconut oil
• vanilla bean
• cinnamon stick
• cardamom pod
• honey
• ginger
• turmeric
• cayenne pepper

Instructions

1. 1 Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
2. 2 Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
3. 3 Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
4. 4 Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
5. 5 Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
6. 6 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
7. 7 Serve with a dusting of ground turmeric and ground cayenne.

By Buckwheat Queen

Ingredients

• ✓ black peppercorn
• whole milk
• heavy cream
• sugar
• cinnamon stick
• black tea
• garam masala
• cardamom pod
• star anise
• nutmeg
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
2. 2 Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. 3 Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

By Kimberly G

Ingredients

• ✓ black peppercorn
• chicken wing
• white vinegar
• water
• bay leaf
• onion
• jalapeno pepper
• soy sauce
• garlic

Instructions

1. 1 Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
2. 2 Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
3. 3 Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

By Ley Ann Van

Ingredients

• ✓ black peppercorn
• cooking spray
• beef bone
• carrot
• celery
• onion
• garlic
• water
• bay leaf
• apple cider vinegar
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 45 minutes.
4. 4 Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. 6 Allow broth to cool. Remove and discard the fat layer.

By Bren

Ingredients

• ✓ black peppercorn
• canola oil
• chicken drumstick
• chicken thigh
• onion
• garlic
• apple cider vinegar
• soy sauce
• water
• bay leaf
• cinnamon stick

Instructions

1. 1 Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
2. 2 Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
3. 3 Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

By Margo Taylor

Ingredients

• ✓ black peppercorn
• soy sauce
• soy sauce
• garlic
• orange juice
• pork sparerib
• orange juice
• water
• cinnamon stick
• star anise
• sugar
• peanut oil
• corn oil
• egg

Instructions

1. 1 In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
2. 2 Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
3. 3 Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

By ZEPHYLOQUY

Ingredients

• ✓ black peppercorn
• lemongrass
• vegetable oil
• fish sauce
• rice wine vinegar
• soy sauce
• sugar
• sesame oil
• beef rib eye steak
• peanut
• black sesame seed
• sea salt
• vegetable oil

Instructions

1. 1 Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
4. 4 Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
5. 5 Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

By soumitraghosh

Ingredients

• ✓ black peppercorn
• cilantro
• oyster sauce
• soy sauce
• fish sauce
• vegetable oil
• cayenne pepper
• chicken thigh
• rice vinegar
• lime
• garlic
• sambal oelek
• fish sauce
• cilantro
• honey

Instructions

1. 1 Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
2. 2 Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
3. 3 Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
4. 4 Preheat grill for medium- to medium-high heat and lightly oil the grate.
5. 5 Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• chicken bouillon
• cornstarch
• sparkling lemonade
• shiitake mushroom
• green bell pepper
• red onion
• black pepper
• salt
• butter
• soy sauce
• apple cider vinegar
• apple
• cumin seed
• bay leaf
• brown sugar
• red chile pepper
• ginger
• garlic
• groundnut oil
• pork loin
• pork belly

Instructions

1. 1 Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
2. 2 Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
3. 3 Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

By Dave B

Ingredients

• ✓ black peppercorn
• garlic chile paste
• mint
• thai basil
• cilantro
• mushroom
• mung bean sprout
• cabbage
• carrot
• green onion
• chicken
• water
• lemongrass
• red chile pepper
• fish sauce
• ginger
• soy sauce
• lime
• garlic
• lemon
• chicken broth

Instructions

1. 1 Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
2. 2 Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
3. 3 Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
4. 4 Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
5. 5 Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

By KLemons

Ingredients

• ✓ black peppercorn
• bean sprout
• long-grain rice
• mint
• cilantro
• shrimp
• green bell pepper
• red bell pepper
• yellow bell pepper
• cherry tomato
• sugar snap pea
• onion
• jalapeno pepper
• garlic
• olive oil
• cornstarch
• red pepper flakes
• fish sauce
• brown sugar
• soy sauce
• lemon juice

Instructions

1. 1 Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
2. 2 Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
3. 3 Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

By Mark Whitnell

Ingredients

• ✓ black peppercorn
• fennel seed
• coriander seed
• salt

Instructions

1. 1 Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.
2. 2 Combine fennel seed mixture and salt in a food processor and blend to a fine powder.

By lrhauptman

Ingredients

• ✓ black peppercorn
• tamari
• garlic
• white sugar
• salt
• beef filet
• butter

Instructions

1. 1 In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
2. 2 Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Marla

Ingredients

• ✓ black peppercorn
• water
• sugar
• ginger
• lemon juice

Instructions

1. 1 Mix together water, sugar, ginger, lemon juice, and peppercorns in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until sugar dissolves. Let cool, 15 to 30 minutes.
2. 2 Strain syrup through a fine-mesh sieve; discard solids. Chill, covered, for up to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• tenderloin steak
• butter
• shallot
• cognac
• red wine
• beef broth
• heavy cream

Instructions

1. 1 Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
2. 2 Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
3. 3 Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
4. 4 Pour cream sauce over steaks.

By vaaccess

Ingredients

• ✓ black peppercorn
• shallot
• bay leaf
• white wine vinegar
• white wine
• heavy cream
• butter

Instructions

1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

Ingredients

• ✓ black peppercorn
• apple cider vinegar
• salt
• brown sugar
• mustard powder
• ice cube
• pork chop

Instructions

1. 1 Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
2. 2 Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
3. 3 Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

By shasty

Ingredients

• ✓ black peppercorn
• ramp
• olive oil
• lemon zest
• salt
• apple cider vinegar
• honey

Instructions

1. 1 Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
4. 4 Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.

By Darcy Lenz

Ingredients

• ✓ black peppercorn
• corned beef brisket
• clove
• cayenne pepper
• cinnamon
• dark stout beer
• garlic
• bay leaf

Instructions

1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Ingredients

• ✓ black peppercorn
• vegetable oil
• padron chile pepper
• white vinegar
• white sugar
• garlic
• red pepper flakes

Instructions

1. 1 Inspect one quart-sized jar for cracks and immerse in simmering water until peppers are ready. Wash a new, unused lid and ring in warm soapy water.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Add peppers; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from the heat.
3. 3 Transfer peppers to the sterilized jar and press them down into the bottom.
4. 4 Combine vinegar, sugar, garlic, peppercorns, and pepper flakes in a saucepan over medium-high heat. Bring to a boil, then immediately remove from the heat.
5. 5 Pour vinegar mixture into the jar over peppers, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Let rest for 24 hours.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• garlic
• salt
• olive oil
• pork tenderloin
• red bell pepper
• white wine
• lemon

Instructions

1. 1 With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. 2 With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. 3 Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. 4 Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. 5 Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

By Stuart Miller

Ingredients

• ✓ black peppercorn
• sour cream
• butter
• water
• whole wheat flour
• egg
• white sugar
• salt

Instructions

1. 1 Combine sour cream, butter, and water in a saucepan over medium-low heat. Cook until butter is melted, then set aside to cool until tepid.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine whole wheat flour, eggs, sugar, and salt in the bowl of an electric mixer fitted with the kneading attachment. Add sour cream mixture and mix at low speed; increase to medium speed as a ball is formed. Add a little more flour if dough is sticky.
4. 4 Form dough into balls. Use clean kitchen scissors to make snips to form ears and add peppercorns for eyes.
5. 5 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By Lisa

Ingredients

• ✓ black peppercorn
• garlic
• white wine vinegar
• white sugar
• clove
• bay leaf
• red chile pepper
• lemon zest

Instructions

1. 1 Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
2. 2 In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
3. 3 Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

By Laura

Ingredients

• ✓ black peppercorn
• chile de arbol pepper
• coriander seed
• cumin seed
• mustard seed
• clove
• turmeric

Instructions

1. 1 Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ black peppercorn
• beet
• apple cider vinegar
• sugar
• clove
• bay leaf
• salt
• onion

Instructions

1. 1 Place the beets into a medium bowl and set aside.
2. 2 In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

By Bea Gassman

Ingredients

• ✓ black peppercorn
• red onion
• white wine vinegar
• salt
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Pack onion slices into a sterilized 1-pint jar.
3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Ingredients

• ✓ black peppercorn
• lamb meat
• cabbage
• water
• salt

Instructions

1. 1 Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
2. 2 Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.

By KATHYANN9

Ingredients

• ✓ black peppercorn
• coriander seed
• cumin seed
• clove
• cardamom seed
• bay leaf
• chile de arbol pepper
• cinnamon stick

Instructions

1. 1 Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
2. 2 When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Ingredients

• ✓ black peppercorn
• white vinegar
• water
• pickling salt
• lemon
• garlic
• mustard seed
• cauliflower

Instructions

1. 1 Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
3. 3 Working with one jar at a time, remove empty jars from canning pot and add a lemon slice and 1/3 of the garlic, mustard seeds, and peppercorns to each. Reserve remaining lemon slices for topping. Pack cauliflower into jars, leaving 1/2 inch for headspace.
4. 4 Slowly pour hot brine over cauliflower, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional veggies if space allows and add a slice of remaining lemon to the top of each jar. Check headspace again and add more brine if necessary to bring to 1/2 inch from top.
5. 5 Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
6. 6 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan