Homemade Pickling Spice

Make a from-scratch homemade pickling spice using this old-time combination of herbs and spices. Try using this pickling spice along with a brine for overnight quick pickling of tough meats. The next morning, rinse the meat, pat dry, then slow-roast in a water bath at low heat for several hours. Store your finished spice mix will store in an airtight container out of direct sunlight or heat levels above room temperature for up to one month; after that, the individual flavor characteristics of the spices will begin to disappear.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 29 Calories

Ingredients

• 1 teaspoon ground ginger
• 6 whole cloves
• 2 teaspoons whole coriander seeds
• 1 teaspoon red pepper flakes, or more to taste
• 1 tablespoon whole allspice berries
• 2 tablespoons whole mustard seeds
• 2 bay leaves, crumbled
• 2 cinnamon sticks, broken in half

Recipe Instructions

Step 1

Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ginger to the jar, seal, and shake again.

Step 2

Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.

Step 3

Store in a tightly sealed jar for up to 1 month.