Pickling Spice Recipe
A gourmet pickling blend that will transform your vegetables into tangy, zesty, crunchy morsels of pure delight and also enable you to create the most delicious homemade corned beef!
Ingredients
- 1 tablespoon black peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 tablespoon brown mustard seeds
- 1 tablespoon dill seeds
- 1 teaspoon juniper berries
- 1 teaspoon red pepper flakes
- 1/4 teaspoon cardamom seeds
- 12 whole cloves
- 2 star anise , broken into small pieces
- 3 inch cinnamon stick , broken into small pieces
- 1 inch ginger root , dried and broken into small pieces (see Note)
- 6 bay leaves , broken into small pieces
Instructions
- In a dry skillet over medium heat, toast the whole spices (except for the ginger, bay leaves and pepper flakes) until very fragrant. Be careful not to let them burn. Let cool completely. Toasting the spices will greatly enhance their flavor.Combine all of the ingredients and store in an airtight jar in a dark, cool place. Will keep for several months. Makes roughly 1/2 cup pickling spice.
Notes
Make your own dried ginger root by peeling and slicing it, spreading the slices out on a lined baking sheet, and dehydrating it in the oven at 170-180 F for a few hours until it's dried out, let it cool, and then break it up into small pieces either by hand or pulsing it in a spice grinder.
Avoid using the powdered form of any of these spices as it will make the pickle brine murky and discolor the vegetables.
Nutrition
Serving: 1tablespoonCalories: 29kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 7mgPotassium: 82mgFiber: 2gSugar: 0.2gVitamin A: 94IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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