Type what you have

Ingredients

• ✓ black peppercorn
• white vinegar
• water
• sea salt
• cauliflower
• hot chile pepper
• garlic
• mustard seed
• coriander seed
• dill seed
• allspice berry
• red pepper flake
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, 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 the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

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
• orange
• lemon
• cinnamon stick
• allspice berry
• clove
• cardamom pod

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
3. 3 Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
4. 4 Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

By Yoly

Ingredients

• ✓ black peppercorn
• butter
• mushroom
• garlic
• merlot wine
• balsamic vinegar
• worcestershire sauce
• rosemary

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in mushrooms, garlic, and peppercorns, and sauté until mushrooms are tender. Pour in wine, balsamic, and Worcestershire sauce, increase the heat to medium-high and reduce by 1/3. Stir in rosemary and cook for 1 to 2 minutes, until fragrant.

By Jon

Ingredients

• ✓ black peppercorn
• radish
• white wine vinegar
• water
• sugar
• salt
• star anise
• cumin seed

Instructions

1. 1 Place radish slices into a pint-sized jar with a lid.
2. 2 Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
3. 3 Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

By France Cevallos

Ingredients

• ✓ black peppercorn
• water
• apple cider
• salt
• sage
• rosemary
• thyme
• ice

Instructions

1. 1 Combine 4 cups water, apple cider, kosher salt, sage, rosemary, thyme, and peppercorns together in a large stockpot. Bring to a boil; cook and stir brine until the salt is just dissolved. Remove from heat; add ice cubes.

By AngelinaLaRue

Ingredients

• ✓ black peppercorn
• water
• kosher salt
• white sugar
• sage
• basil
• garlic
• bay leaf

Instructions

1. 1 Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; cook, stirring occasionally, until salt and sugar dissolve completely, about 20 minutes.
2. 2 Remove from heat; cover and let steep for 20 to 30 minutes. Set pot in an ice bath and stir occasionally until brine cools to room temperature, 20 to 30 minutes. Refrigerate until fully chilled before using, at least 1 hour.

By Kate

Ingredients

• ✓ black peppercorn
• black cumin seed
• cinnamon stick
• green cardamom seed
• bay leaf
• fennel seed
• clove
• mace
• nutmeg

Instructions

1. 1 Heat a small skillet over medium heat; add cumin seeds, black peppercorns, cinnamon sticks, cardamom seeds, bay leaves, fennel seeds, cloves, and mace. Dry-roast until fragrant, 6 to 10 minutes.
2. 2 Cool spice mixture, then add nutmeg. Grind spice mixture in a spice grinder or coffee grinder into a fine powder. Store in an airtight container.

By Richard Willey

Ingredients

• ✓ black peppercorn
• water
• kosher salt
• garlic
• clove
• bay leaf
• coriander seed
• dill weed
• kirby cucumber

Instructions

1. 1 Combine water, salt, and garlic in a large saucepan. Add cloves, bay leaves, coriander seeds, and peppercorns. Stir until salt is dissolved. Heat over low heat for just a few minutes to bring water to room temperature. The water should not be warm.
2. 2 Select a jar or crock large enough to hold the cucumbers, spices, and some brine. Place some dill flowers over the bottom and top with a few cucumbers. Alternate layers of dill and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Place a small ramekin on the pickles to weigh them down and ensure they stay below the surface of the brining liquid. Top with more brine and cover the crock. Reserve any extra brine to use during the fermentation process.
3. 3 Place the crock where it can ferment at a temperature between 65 and 75 degrees F (18 to 24 degrees C). Let pickles ferment for a week, checking every day to ensure they remain submerged; add more brine if necessary. Small bubbles may appear; this is a normal product of the fermentation process.
4. 4 After about eight days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill the jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• turkey carcass
• onion
• carrot
• celery
• green bell pepper
• garlic
• chicken bouillon
• bay leaf
• water

Instructions

1. 1 Combine turkey carcass, onions, carrots, celery, green bell pepper, garlic, chicken bouillon cubes, peppercorns, and bay leaves in a stockpot. Pour in enough water to cover.
2. 2 Bring mixture to a boil, reduce heat, and simmer until flavors blend, about 1 hour. Remove stockpot from heat and let sit for 15 minutes.
3. 3 Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl; discard solids.

By Julia Monroe

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out onto the prepared baking sheet.
2. 2 Roast bones in the preheated oven until browned, 25 to 30 minutes.
3. 3 Place carrots, celery, onion, garlic, peppercorns, and bay leaves into a slow cooker. Place roasted bones over vegetables, then pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
4. 4 Cover and cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• water
• kosher salt
• brown sugar
• worcestershire sauce
• garlic
• thyme
• rosemary
• allspice berry
• bay leaf

Instructions

1. 1 Stir together water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf in a large pot; bring to a boil. Set aside to cool completely before brining turkey.

By Patrick

Ingredients

• ✓ black peppercorn
• water
• neck
• giblet
• liver
• turkey
• onion
• celery
• carrot
• tangerine
• bay leaf

Instructions

1. 1 Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
2. 2 Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.

By Stacy M Polcyn

Ingredients

• ✓ black peppercorn
• white vinegar
• olive oil
• carrot
• jalapeno pepper
• garlic
• coriander
• salt
• mustard seed
• thyme

Instructions

1. 1 Bring white vinegar and olive oil to a boil in a large pot over medium heat; add carrots. Reduce heat to low; simmer until tender, about 10 minutes. Stir in jalapeños, garlic, peppercorns, coriander, kosher salt, mustard seeds, and thyme; simmer until jalapeños are softened, 5 to 10 minutes.
2. 2 Divide jalapeño mixture between 2 jars, making sure mixture is fully submerged in vinegar mixture. Cool for about 1 hour; cover and refrigerate.

By Kate Przybylo

Ingredients

• ✓ black peppercorn
• turkey leg
• red onion
• onion
• red bell pepper
• carrot
• olive oil
• water
• garlic
• salt
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush turkey legs, red onion, Spanish onion, bell pepper, and carrot with olive oil; place into a roasting pan.
3. 3 Roast in the preheated oven until turkey and vegetables turn brown, about 15 minutes.
4. 4 Heat 7 quarts water in a large stockpot over medium heat. Add roasted turkey and vegetables, garlic, and peppercorns; bring to a boil, then reduce heat to a simmer.
5. 5 Place roasting pan over one or two burners on the stovetop (two if it fits); heat until drippings sizzle. Pour 1 cup water into the roasting pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into stockpot.
6. 6 Simmer broth 6 hours, periodically skimming and discarding foam that forms on top of broth. Strain broth through a strainer, discarding turkey and vegetables. Cool broth completely. Store in airtight containers; it can be frozen.

By anna32182

Ingredients

• ✓ black peppercorn
• chicken bone
• olive oil
• red onion
• celery
• carrot
• water
• garlic
• thyme
• parsley
• basil
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
2. 2 Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
3. 3 Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
4. 4 Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

By KATHYTAP11

Ingredients

• ✓ black peppercorn
• water
• vinegar
• habanero pepper
• garlic
• serrano pepper
• white sugar
• salt
• pickling spice
• red pepper flakes
• cucumber
• dill

Instructions

1. 1 Inspect 1 quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
2. 2 Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer.
3. 3 Remove from the heat and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
4. 4 Place cucumbers and dill into the hot, sterilized jar. Ladle in warm brine until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Run a clean knife or thin spatula around the insides of the jar to remove any air bubbles. Wipe the rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly.
5. 5 Refrigerate for 1 to 3 days before eating.

By Stephanie Mayes

Ingredients

• ✓ black peppercorn
• jalapeno pepper
• onion
• carrot
• white vinegar
• water
• pickling salt
• sugar
• garlic
• oregano
• bay leaf
• cumin seed
• calcium chloride

Instructions

1. 1 Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Toss jalapenos, onion, and carrots together in a bowl.
4. 4 Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
5. 5 Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
6. 6 Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
7. 7 Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
8. 8 Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• pickling cucumber
• yellow onion
• jalapeno pepper
• salt
• white vinegar
• white sugar
• water
• garlic
• mustard seed
• celery seed
• turmeric
• clove

Instructions

1. 1 Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
2. 2 Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• beef soup bone
• onion
• carrot
• water
• tomato
• potato
• celery
• parsnip
• parsley
• salt
• thyme
• garlic
• bay leaf

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.
3. 3 Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.
4. 4 Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
5. 5 Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

By Wolverine

Ingredients

• ✓ black peppercorn
• green tomato
• onion
• salt
• clove
• allspice berry
• celery seed
• mustard seed
• mustard
• white vinegar
• brown sugar
• red bell pepper
• lemon
• red bell pepper

Instructions

1. 1 Combine green tomatoes and onions in a large ceramic bowl or crock; sprinkle with salt. Refrigerate for 8 hours to overnight.
2. 2 Pour cold water over tomatoes and onions; set aside for 1 hour.
3. 3 Meanwhile, place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
4. 4 Inspect 8 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickle mixture is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Drain tomatoes and onions.
6. 6 Stir vinegar and brown sugar together in a large pot until well combined; add tomatoes, onions, 2 minced red bell peppers, lemon slices, and spice-filled cheesecloth sachet. Bring to a low boil over low heat; simmer for 30 minutes, checking frequently, you may need to pull the pot off the heat occasionally to prevent scorching. Discard spice sachet.
7. 7 Pack hot pickle mixture into hot, sterilized jars, filling to within ½ inch of tops. Arrange thin strips of 1 red bell pepper vertically along sides of jars. Run a clean knife or thin spatula around insides of 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.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
9. 9 Remove jars from the stockpot and cool completely, several inches apart. Press centers of lids with a finger to ensure lids do not move up or down. Refrigerate any jars that haven't sealed completely. Remove rings for storage and store the sealed jars in a cool, dark place.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• green mango
• garlic
• ginger root
• white sugar
• salt
• cumin seed
• red pepper flakes
• clove
• cardamom seed
• cardamom pod
• cinnamon stick
• white vinegar

Instructions

1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Ingredients

• ✓ black peppercorn
• red chile pepper
• green chile pepper
• coriander seed
• cumin seed
• mace
• cardamom
• shallot
• garlic
• lemongrass
• cilantro root
• makrut lime leaf
• galangal
• shrimp paste
• salt

Instructions

1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Ingredients

• ✓ black peppercorn
• tarragon leaves
• shallot
• white wine vinegar
• white wine
• water
• tarragon
• caper
• butter
• egg yolk
• tarragon vinegar
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• pepper
• salt
• heavy cream
• cream sherry
• tomato paste
• all-purpose flour
• lemon juice
• seasoned salt
• parsley
• bay leaf
• thyme
• onion
• carrot
• celery
• lobster meat
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add lobster, celery, carrots, onion, thyme, peppercorns, bay leaf, parsley, seasoned salt, and lemon juice; cook, stirring constantly, until vegetables softened, about 10 minutes. Stir in flour and tomato paste; cook 5 minutes, stirring constantly. Add sherry; cook off the alcohol, 1 to 2 minutes.
2. 2 Add heavy cream; bring to a simmer. Reduce heat to low; simmer until sauce thickened and coats the back of a spoon, about 15 minutes. Strain through a fine-mesh-sieve; discard solids. Season with salt and black pepper.

By JENNYCUP

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
• celery seed
• mustard seed
• allspice berry
• green onion
• water
• white vinegar
• kosher salt

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Ingredients

• ✓ black peppercorn
• white wine
• cinnamon stick
• coriander
• clove
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ black peppercorn
• canning jar
• lid
• ring
• zucchini
• onion
• carrot
• garlic
• dill
• allspice berry
• mustard seed
• bay leaf
• water
• vinegar
• salt
• white sugar

Instructions

1. 1 Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
3. 3 Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
4. 4 Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jola

Ingredients

• ✓ black peppercorn
• carrot
• onion
• leek
• celery
• pork knuckle
• vegetable shortening
• salt
• beer
• ground cumin

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422