Pickling Spice
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Pickling spice is easy to make! Use this recipe to make brine for refrigerator pickles, pickling spice for corned beef, or pickled veggies.
What is pickling spice made of?
Warm spices like cinnamon, clove, star anise and cardamom get broken down in a spice grinder. The other ingredients are left whole because they are a bit too strong if they’re ground up.
You can adjust the spices to whatever you have on hand, but this is my go-to blend:
- Cinnamon
- Clove
- Star anise
- Cardamom
- Mustard seeds – You can use all yellow or all black mustard seeds if one or the other is not available
- Allspice berries
- Juniper berries
- Coriander seeds
- Bay leaves
- Dill weed – Be sure to use whole dill seed and not ground
- Black peppercorns
Uses for Pickle Seasoning
There are countless ways to use this versatile spice mix!
Use it as a pickling spice for corned beef, then make delicious meal like corned beef potato gratin.
Another favorite of mine are pickled vegetables, and you can make a lot more than spicy refrigerator pickles. Mexican pickled carrots, cinnamon pickles, beets, lemon pickle, and many others!
Really, a pickle seasoning like this is great for any recipe that calls for aromatic spices. Add a tablespoon or two of the mix to a spice sachet bag. Then set it in a roasting pan for a slow roasted pork shoulder or in the pot with a delicious braised beef brisket!
FAQ
Sure, you can buy a spice blend like this premade and ready to use. Honestly though, making your own ensures that the spices are fresh, which ultimately gives you the best flavor!
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Pickling Spice
Ingredients
- 1 tbsp yellow mustard seeds (See Note 1)
- 1 tbsp black mustard seeds
- 1 tbsp whole allspice
- 1 tbsp juniper berries
- 2 tsp coriander seeds
- 2 tsp black peppercorns
- 2 tsp dill seeds
- 1 tsp red pepper flakes
- 1 tsp ground ginger
- 8 whole cloves
- 5 green cardamom pods
- 3 bay leaves
- 2 star anise
- 1 3-inch cinnamon stick
Instructions
- Mix together the first 9 ingredients in a small bowl.
- In a spice grinder add the cloves, cardamom pods, bay leaves, star anise and cinnamon stick. Pulse several times, but do not make it a complete powder. Keep it in small pieces. Add to spices in bowl and mix to combine.
- Store in an air tight container for your pickling recipes. Makes about a 1/2 cup.
Notes
- You can use all yellow or all black mustard seeds if one or the other is not available.
- Nutrition based off 12 servings.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Kevin, I stumbled on your CornBeef Recipe and the mustard, then the spices. You have all the makings for a memorable St-Patrick’s day. Those are the ingredients my mom would take. Yes, here comes the but: I have kidney failure. Withe all your experience, how can I make CornBeef so that my heart pressure or kidneys don’t go on strike! I don’t know if I should tweek the Brine or in the cooking. Your recipes are Fabulous!!! Happy to have you on mes “Besties”
Well you could soak the either brined version or store bought and rinse the water several times. The bring brings flavor but the washing after should help with removing excess salt.