This is a versatile spice mix with just about every seed on the spice rack thrown in. It is used for making pickles of all sorts, from cucumber pickles to Colorful Pickled Eggs Recipe, corned beef, even pickled pigs feet.
Foods are often simmered in pickling spices and water, such as pork chops, sauerbraten, and homemade corned beef and cabbage. You can use more or less of these ingredients to your taste.
Since there is no salt in this recipe, (click here to read why our rub recipes do not have salt), salting the meat first is a must. This process is called dry brining. Salt will penetrate deep into meat so you should get it on in advance, perhaps overnight. The rest of the spices and herbs cannot penetrate very deep, so the rub can go on anytime, even just before you start cooking. The general rule of thumb is 1/2 teaspoon Morton Coarse Kosher Salt per pound (453.6 grams) of meat (don’t include bone, and ribs are about half bone).
Pickling Spice Recipe
Rate this RecipeIngredients
Method
- Put the cinnamon sticks and peppercorns (and the juniper berries and star anise pods, if you're using those options) in a plastic bag and smash them with a meat tenderizer or a hammer. Crumble the bay leaves into flakes about ⅛ inch (6.4 mm) in size. Mix all the ingredients together and store in a tight jar.
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