Pickling Spice Mix

Pickling Spice
Euro-American

This spice mix used worldwide with minor variations for Euro-American style pickling of both vegetables and meats, such as corned beef. Adjust proportions to your preference. Some recipes add a little grated nutmeg for a warmer flavor, and some recipes omit the Black Peppercorns. This recipe doesn't quite fill a 4 ounce spice jar.





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-- Whole Spices
Black Peppercorns  
Mustard Seeds (1)
Allspice Berries
Coriander Seed
Cloves
-- Crushed Spices
Chili Flake (2)
Bay Leaves
Cinnamon (3)
-- Ground Spices
Ground Ginger
  1. Crush BAY LEAVES small. Break up CINNAMON coarsely.
  2. Place All Items in a jar and shake it until everything is well blended.
  3. Package in a small airtight jar and store in a cool dark place. It will keep for a few months.
NOTES:
  1. Mustard Seeds:   The photo example used Black Mustard Seeds, but Yellow Mustard Seeds can also be used.
  2. Chili Flake:   Use whatever flake you want, or crush whole hot chilis. I usually use Korean flake which is very available around here and just moderately hot. For details see our Chili Page.
  3. Cinnamon Stick:   I use real Cinnamon rather than the thick, hard Cassia Bark that passes for Cinnamon in the United States. Real Cinnamon is much easier to break up and less is needed (use 2 inches for Cassia Bark). You can find real Cinnamon in the spice section of markets that serve a Mexican community, as they use real Cinnamon there. For details see our Cinnamon, Cassia and Camphor page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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