Why gound mace in pickels???

The wife and I are suddenly cucumber rich and experimenting with various recipes. One with fresh gruond mace suddenly popped up and she's gun shy about using 'mace'. Would anyone have an idea as to the purpose or benifits of adding mace to a pickel recipe. Searched the web for info and didn't find anything. Your help is appreciated. TYP

did you search 'spice mace', or veice versa? Try this link: www.culinarycafe.com/Spices_Herbs/Mace.html
Now I know what that taste in my doughnuts from down the street is. Always thought it was nutmeg. Close, I guess.

This message was edited Aug 18, 2007 5:58 PM

mace is the outer shell of the nutmeg, and quite a bit stronger than nutmeg. It is ESSENTIAL to older sweet pickle recipes like "Bread & Butter", and after the pickling process is done it accentiates the sweet flavor nicely.

I am also available for consultation on how to fry *anything*, living or dead....