Pickling Spice Recipe

pickling spices including cinnamon sticks and bay leaves, on a black background

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.

Pickling Spice Recipe


pickling spices including cinnamon sticks and bay leaves, on a black background
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.4 from 79 votes
This versatile spice mix has a variety of seeds from your spice rack. It is often used for pickling.

Course: Sauces and Condiments
Cuisine: American
Difficulty: Easy

Makes:


Takes:

Prep Time: 10 minutes

Ingredients

  • 2 tablespoons whole black peppercorns
  • 3 inches cinnamon sticks, total length
  • 2 tablespoon dill seeds
  • 1 tablespoon hot red pepper flakes
  • 1 tablespoon mustard seeds, any color
  • 1 tablespoon coriander seeds
  • 1 tablespoon celery seeds
  • 4 bay leaves
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon ground ginger
  • 2 teaspoons whole allspice berries
  • 1 teaspoon whole cloves

Optional Ingredients

  • 1 tablespoon mace powder
  • ½ teaspoon cardamom seeds
  • 1 tablespoon juniper berries
  • 2 star anise pods

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 in size. Mix all the ingredients together and store in a tight jar.

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Published On: 8/12/2016 Last Modified: 4/16/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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