1 cinnamon stick
2 bay leaves
2 Tbsp yellow mustard seeds
1 Tbsp black peppercorns
1 Tbsp dill seeds
1 tsp allspice berries
1 tsp crushed red pepper flakes
8 whole cloves
In a mortar and pestle, break down the spices and transfer them to a tightly-lidded jar to store. Use 1 1/2 tsp for pint jars and 1 Tbsp for quart jars.
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