BOIL ABOUT 4 POUNDS FRESH TURKEY NECK WITH A 1/2 CUP OF PICKLE SPICE FOR 2 HOURS IN 1/2 GAL OF WATER
Pickle Spice
Ingredients
Basic Pickling Spice
Yield: about 2 1/2 cups
1/2 cup mustard seeds
1/4 cup coriander seeds
1/4 cup fennel seed
1/4 cup whole allspice berries
1/4 cup whole cloves
1/4 cup dill seeds
1/4 cup celery seeds
1/4 cup cinnamon sticks, crushed
1/4 cup black pepper corns
2 tbsp. dried ginger, coarsely chopped
3 dried red peppers, crushed
LET TURKEY NECK KOOL AND TAKE MEAT OFF BONES
SAVING THE BROTH
ADDING
1/4 teaspoon dry mustard
1/4 teaspoon dry coriander
1/4 teaspoon fennel seed
1/4 teaspoon allspice
1/4 teaspoon dry clove
1/4 teaspoon dry dill
1/4 teaspoon celery seeds
1/4 teaspoon dry cinnamon
1/4 teaspoon black pepper corns
1 teaspoon red peppers, crushed
2 tablespoon chopped onion and 1 teaspoon garlic
mix well and add 1/3 cup vinegar
PRESS DOWN IN A MOLD AND POUR 1/2 CUP VINEGAR ON TOP AND LET SET UNTIL SINK IN AND POUR TURKEY BROTH ON TOP AND SET IN FRIDGE