Homemade Pickling Spice

Homemade Pickling Spice

5
Mooseinthekitchen 2

"An old-time combination from scratch mixture."
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Ingredients

10 m servings 29 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.

Footnotes

  • Cook's Notes:
  • You can substitute caraway seeds for coriander seeds if desired. Drop a whole clove of garlic into each jar of cucumbers as the final spice element to this blend.
  • The fresher your spices the more pungent your pickling blend will be. Spices that have been ground into a fine powder have more surface area and should be used carefully or they will overpower the mix. Your finished mix will store in an airtight container out of direct sunlight or heat levels above room temperature for about a month before the individual flavor characteristics of the spices begin to disappear. Try using this pickling spice along with a brine for overnight quick pickling of tough meats. The next morning rinse and pat dry the meat before slow roasting in a water bath at low heat for several hours.
  • This basic recipe is easy to double or triple for larger projects; just be sure to keep the proportions intact.
  • The fresher your spices the more pungent your pickling blend will be. Spices that have been ground into a fine powder have more surface area and should be used carefully or they will overpower the mix.
  • Your finished mix will store in an airtight container out of direct sunlight or heat levels above room temperature for about a month before the individual flavor characteristics of the spices begin to disappear.
  • Try using this pickling spice along with a brine for overnight quick pickling of tough meats. The next morning, rinse and pat dry the meat before slow-roasting in a water bath at low heat for several hours.

Reviews

5

I'm giving this 5 stars based on two criteria; first the spices are (largely) the same ingredients found in commercial pickling spice and secondly, I boiled some on the stove and the smell was w...

Had an abundance of cucumbers in the garden and decided to make some pickles. I didn't have any pickling spice made up and this recipe was just the ticket!! Thanks for posting. Great recipe!

I used this pickling spice to make Pop's pickles (recipe also on AllRecipes.com). The farmer's market was out of pickling spice, so I pulled up the first recipe I could find on Google and bough...

I used this "Homemade Pickling Spice" recipe for making pickled eggs (Allrecipes, Popa's Pickled Eggs, bd.weld). They taste excellent! Thank you Mooseinthekitchen for sharing your recipe.

Wonderful! This is a recipe I will use again and again! Thanks for posting it. Really wonderful and absolutely no changes.