I love pickling spice. It’s great in pickles, both fermented and pickled. It’s also nice to run through the spice mill and grind into a fine powder, which can be sprinkled over things or stirred into sauces. I don’t like buying the pre-made little jars at the supermarket because I think they’ve been there for a long time. I don’t think there’s much turnover on the little jars because not many people make their own pickles any more.
Solution: make your own! Here’s a recipe that I’ve been using for a while. I think I have the proportions down right now. If you want to make it and you’re missing some of the ingredients, hit the Amazon tabs below the recipe.
Pickling Spice
Pickling Spice Mix is better done yourself
Servings: 3 TBSP
Ingredients
- 2 tablespoons mustard seed
- 1 tablespoon whole allspice
- 2 teaspoons coriander seeds
- 2 tablespoon whole cloves
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- 1 bay leaf crumbled
- 1 cinnamon stick 2 inches
Instructions
- Break up larger pieces of bay leaves, cloves, and cinnamon stick.
- Stir together and store in a small jar.
Notes
Add this to pickles, shrimp boil, or anything that you ferment.
BONUS: try grinding this into a fine powder with your coffee grinder and use as a sprinkle! I like to sprinkle this powder over shrimp that I'm boiling and not worry that someone will get a whole clove in their mouth...
Hello. Glad to hear you are in the Metro area. I’m in Northern Virginia myself. I hope you come back to YouTube soon, we miss your lovely and thoughtful videos over there. Thank you for taking the time to teach us how to make delicious and healthy things to eat. I made your mayo and it is wonderful and then turned around and used it for the homemade blue cheese dressing. Turned out to be my favorite I have done so far and I believe the mayo was the secret. So thick and creamy, thank you for those ideas. I’m looking forward to more of your cooking, please come back soon. Althea
Thank you Althea! I’m trying to get back to publishing more regularly.