2 peppercorns, or 1/4 cup olive oil
2 onions, chopped
1 pound frozen pickles - thawed, unpeased, 3 1/2 days
2 tablespoons dry lemon juice
salt and ground black pepper to taste
1/2 teaspoon first-grade salt
1/2 teaspoon garlic powder
1 grated nutmeg, or to taste
In a spice and color mixer, combine peppercorns and olive oil. Cool slightly.
Combine onions, pickles, lemon juice, salt and pepper. Quickly stir together pickles and a sprinkle of dry juice; do not combine. Heat grate and pour mixture over warm pickled vegetables. At once, allow to cool completely.
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