Pickle Rub

pickle-rub
Photo by José Picayo
Pickle Rub 5.0 1 5 1
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  • Makes enough for 1 1/2 to 2 pounds protein
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    Nutritional Information

    Per Serving

    • Calories 17 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 721 mg
    • Protein 1 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 13 mg

Combine the bay leaves, dill, coriander, mustard, sugar, and 1½ teaspoons salt and ½ teaspoon pepper in a small bowl. Coat 1½ to 2 pounds of beef, pork, poultry, lamb, seafood, or tofu with 1 tablespoon olive oil, then sprinkle with the rub, pressing gently to help it adhere. Cook on a preheated grill to desired doneness.

Ingredients

  1. Check 2 bay leaves, crushed
  2. Check 2 tablespoons chopped fresh dill
  3. Check 1 tablespoon ground coriander
  4. Check 1 tablespoon dry mustard
  5. Check 1 teaspoon sugar
  6. Check kosher salt and black pepper

Directions

  1. Combine the bay leaves, dill, coriander, mustard, sugar, and 1½ teaspoons salt and ½ teaspoon pepper in a small bowl. Coat 1½ to 2 pounds of beef, pork, poultry, lamb, seafood, or tofu with 1 tablespoon olive oil, then sprinkle with the rub, pressing gently to help it adhere. Cook on a preheated grill to desired doneness.