Preparation:
Take an all cotton baby sock (yes, sock) and fill it with pickling spice until you have the bottom of the sock about the size of a golf ball. Push all the spices tight into the bottom of the sock, tie off the top with a knot, cut off the excess and plop the spice sock into the sauce mix. Let it simmer in the mixture throughout the cooking process.
The dill gives the sauce that little special flavor that is familiar to all but unidentifiable. The bay keeps the dill from getting out of hand and the very very slight clove hint subconsciously reminds you of baked, glazed hams and cloves without being overbearing. I got this hint from a friend of a friend of a friend who's aunt and uncle used run a pit in St. Louis during the depression. After talking with this grand old lady, she reluctantly but graciously gave me the secret and I've been using it since the |
