Pickling Spice recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Herb and spice
  • Seasoning mixes

There was always a tradition of pickles in our house and shop bought spice never quite did it justice so we started to make our own. I'm afraid I can't share the family pickle recipe but I can share how to make the spice mix!

julmagic
County Limerick, Ireland

28 people made this

IngredientsServes: 10

  • 1 (5cm) piece cinnamon stick
  • 1 small dried red chili
  • 1 (2.5cm) section dried root ginger
  • 2 tablespoons yellow mustard seed
  • 2 tablespoons black Mustard seed
  • 2 tablespoons coriander seed
  • 2 tablespoons allspice berries
  • 2 tablespoons black peppercorns
  • 1 tablespoon dill seed
  • 1 tablespoon fennel seed
  • 2 teaspoons whole cloves
  • 2 teaspoons celery seed
  • 2 teaspoons mace blades, crushed
  • 8 small bay leaves, crushed

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Pound your cinnamon in a pestle and mortar to break it up a bit.
  2. Chop up the dried chlli and the dried ginger into small chunks (don't worry too much about it the dried ginger never chops the way I want it to so it's enough to just get it a bit smaller).
  3. Combine all your ingredients in a bowl. Stir together.
  4. Pack in an airtight container and store in a cool dry place out of sunlight. Use in any recipe calling for pickling spice.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by Jamqueen

Easy, fun, fragrant. A delicious pickling spice, great for pickling eggs. Make more as it keeps well in an airtight jar.-02 Mar 2015(Review from this site AU | NZ)

More collections


Pickling Spice

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

Pickling spice is a mixture of spices used for pickling meats such as corned beef and sauerbraten vegetables such as cabbage, onion, and mushrooms and fish such as salmon and herring. Pickling spices are best left whole so the flavor cooks in without leaving any powdery residues that would make the liquid cloudy and unappealing. Tie pickling spices in a cheesecloth bag for easy removal. Use about 1 tablespoon pickling spice for each quart of liquid.


If the ingredient list looks a little long to you, don’t worry! You really can pare it down to just the basics. For me, the essentials are the mustard seeds, black peppercorns or red pepper flakes, and at least one of the sweet spices (allspice, cinnamon, or cloves). As long as you’ve got those in the mix, you can customize your blend however you like.

Whatever mixture of spices you end up with, you’ll want to use about 1 1/2 teaspoons per pint of pickles (or a tablespoon if you’re canning in quart jars). Mix ‘em up and get pickling!


How to Make Pickling Spice

  1. So, all I did over, there was just crumpled up, those dried bay leaves. And for here, this is just a medium and all I’m going to do is toast the spices to wake him up. If you’re not going to use your pickling spice right away, hold off on toasting them.
  2. Toasting, I use a dry skillet, by the way, don’t put any oil. Nothing goes in the skillet, just the spices. I have a nonstick skillet, it doesn’t matter. You can use either one doesn’t matter in this case. But by toasting them, you’re going to kind of open up and wake and some of the essential oils and these spices. Oh, I forgot to say, I have a couple of small cinnamon sticks. If your cinnamon stick is real big, just use one and break it in half.
  3. The only reason I’m not drawing these in with the Spices is that these have already been crowned, grinding. By its very nature, will open up a size a little bit. So if you have ground spices, make sure you use them pretty quickly because they’ll lose their flavor. So again, if you’re going to use these right away, go ahead toast it. If you’re not going to use it immediately hold off on toasting your spices until you’re ready to go.
  4. All right, we’re just going to wait on their toast, so we will get testy. And then we’re just gonna throw it together, you will see what it looks like. When we’re all done.
  5. We didn’t even worry about developing any color on the spices. What you might do is watch for your mustard seeds, I was gonna say, can you hear that. Those are your mustard seeds popping. So you want to kind of look for that but it’s not entirely essential and if you’re not careful, you’ll scorch them. I just don’t like that method ever great hint on these places, you can go to the grocery store.
  6. You can go to the grocery store to buy a size like this, and you’re going to pay four or five dollars for it. We’re like six dollars for something like this, or you can go online to the big-box store. My favorite place, you can buy a bag for about the same price. Now you have to kind of balance. You have to kind of balance the quantity that you get against how much you’re going to use before they go bad. But a nice trick is, if you get a large quantity of something like this, I paid four dollars for this. You can vacuum seal it and throw it in the freezer that way.
  7. You have a much longer shelf life for your whole spices, right? You will spend much less buying in bulk online and buying a little bit. If all you ever use is a little tiny bit, then don’t worry about It use what you buy, what you can use if you’re letting me go through lots of spices, that’s the best way to do it here. That’s headaches with spices and this is all we do at this point.
  8. Fragrance. I hear the rooster. The fragrance is amazing. And that’s it for my pickling spice that is ready to go. So you can make pickles. You can do what we’re about to do just to make our own homemade or be right? How many pickling spice best stuff ever.

Pickled Onions

This old-fashioned pickled onion recipe is truly a national treasure in Great Britain. The onions appear alongside fish and chips, on a Ploughman's Lunch, with savory pies, and just about every dish where they can. You can buy any of the hundreds of commercial varieties groaning on the supermarket shelves, but nothing beats a jar of homemade pickled onions.

Click Play to See This Pickled Onions Recipe Come Together

We will not pretend that, though easy to make, the process of pickling onions isn't quite tedious. So put the radio on or prop the iPad up and catch a little music while you are doing it. You will soon discover that pickled onions are so worth the effort, and you can lighten the load and save yourself hours if you read the note about peeling onions at the start of the recipe.

Tiny pickling or button onions are mainly available in the autumn and if prepared and stored early enough will be perfect for Boxing Day to eat with cold meats or pork pie. Some say Christmas is never the same without them. Also, they will keep almost year-round on a pantry shelf with no need to refrigerate.


4 cinnamon sticks, 3″ long
1 tsp. ground ginger
2 tsp. yellow mustard seed
2 tsp. whole allspice
1 tsp. dried red pepper flakes
2 tsp. whole black pepper peppercorns
2 tsp. whole cloves
2 tsp. dill seed
2 tsp. coriander seed
2 tsp. whole mace, crumbled fine
8 bay leaves, crumbled fine

Put the cinnamon sticks in a clean piece of cloth and pound it with a hammer till it’s fairly smallish but not powdered. Then I do the same with the cloves, but just barely crack them. an alternative is to drop one whole clove in each jar… that can be too strong though.

If I can get dried ginger, not powder, but dried chunks of ginger, I use that instead too. That’s kind of tough to find, but if you can it’s wonderful.

If I have fresh dill in the garden, I often place a ‘feather’ of that in each jar of pickles as well, and if it’s later in the season and the flowers have gone to seed, I may put one of them in as well. It looks pretty and boosts the dill flavor.

Increase or decrease the dried pepper flakes as desired and put a garlic clove in each jar too if you like garlic dills!

Submitted by: buckeyegirl on March 22, 2011

Review this Recipe

Link to this Recipe

Add to Recipe Box

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.


Ingredients Used to Make Pickling Spice

You can customize this spice blend to your tastes, as well. Some traditional ingredients include

  • Bay leaves
  • Mustard seeds (yellow or brown),
  • Peppercorns (black, white, red, or green),. Other optional ingredients include Allspice berries
  • Cardamom seeds
  • Celery seeds
  • Dried chili peppers (whole or flakes)
  • Cinnamon sticks
  • Coriander seeds
  • Whole cloves
  • Dill seeds
  • Fennel seeds
  • Dried ginger
  • Juniper berries
  • Mace blades
  • Star anise

I only use a few of the optional ingredients, (see recipe below).

These Kilnar Clip Top Jars are great for storing spice blends and they are decorative enough to sit out on my counter! (Affiliate link)

Thanks for stopping by today! I hope this Pickling Spice Recipe is useful to you! Do you make your own spice blends? What is your favorite? Leve me a comment below!

Enjoy! And have fun cooking!

Recipe


Pickling Spice

Why buy a bottle of pickling spice when you can make your own from what you already have in your spice cupboard? Good question, huh?

What is Pickling Spice

Pickling spice is simply a mixture of spices that, when combined with salt, water and sometimes sugar flavors a brine that then flavors and seasons meats, or pickles, or whatever you put in the brine. Any blend of spices can be used, but there are some ingredients that are always found in this blend – peppercorns, mustard seeds and red pepper flakes – and others that are almost always included – coriander seed, allspice berries and bay leaves. You can really add any spice to the blend, customizing it for what it is you are making. For dill pickles, of course you will need to add dill seed which gives pickles their dill-y flavor. For a corned beef dinner, you might want to add cinnamon stick and cloves. And so on…

Why Make Your Own?

The first reason to make your own pickling spice is because you can! It’s not hard and you probably have all (or at least most) of the ingredients in your spice cabinet already. Also, making your own blend from spices you already have is more efficient. You can make just as much as you need and still have the individual spices to use for other occasions. If you buy a jar of pre-mixed pickling spice, all you can do with it is use it to pickle or brine. Secondly (or maybe third), you can customize the blend if you make it yourself. Perhaps you hate cinnamon and all these store-bought pickling spices have cinnamon in them. Make it yourself and you can leave the cinnamon out. See? There are plenty of reasons.

How to Use Pickling Spice

Pickling spice is always mixed with a salt water solution to create a pickle brine, and then that brine is used to flavor meats or preserve vegetables. You’ll need about 1½ teaspoons of spice blend per pint-sized jar for pickles, and 2 to 3 tablespoons of spice blend per gallon of water when making a brine for corned beef.

How to Store Pickling Spice

Store your pickling spice in an airtight jar or container (an empty spice jar is perfect, but remember to re-label it!). It will keep for a few months, but it will always be more powerful and flavorful when the spices are fresh, and lose that flavor over time.


Bring Home Pure Flavor

For quick pickling at home, no special equipment is needed and the necessary ingredients are already pantry staples. Briefly stir with a wooden spoon to dissolve the salt! Set the jar on a small plate or saucer and tuck it into a corner of your kitchen that's cool and out of direct sunlight. Rhonda loves riding her Harley and hanging out with her oickle McGyver in their little cabin in the Rocky Mountains?

I'm going to make more. I might even wait until someone kind decides to unload their cucumbers on me before I go all rebel again. Now, my Refrigerator Pickles use only minimal ingredients. SimpleGifts .

I will be making this from now on when I need it. As a mother of six now grown children, 1 exuberant lab and 1 very OCD English Sett. I didn't have any pickling spice made up and this recipe was just the ticket!. My only problem is getting dill and cucumbers ready to use at the same time.

About Rhonda. Tap the jar gently on your counter to settle the cucumbers and to remove any air bubbles. Please wait a few minutes and try again. Filling the Jars Start by placing some dill and 2 cloves of garlic at the bottom of the jar Then pack the clean cucumbers into the jars.

For unlike heat-processed pickles, these crisp, garlicky, perfect-for-snacking treats take almost no effort to make. The only challenge for the chef is the 2-day waiting period, while the cucumbers bask in their aromatic brew:. Washing the jar, lid, and ring — As with all preserving techniques, containers must be thoroughly clean. Thus, run the glass jar through the dishwasher. Meanwhile, sterilize lid and ring in a saucepot of boiling water for 5 minutes.

Updated

Go to shopping list. Fast forward a few generations and we are still using her pickle recipe today. Making the brine - In the large pot, bring water to a usinng. From mango slaws to spicy tomato relishes, McCormick tips and recipes will help you make the most of summer produce?

I like to use Ball Jar brand jars and lids! Quick-pickled fruits are also tasty as a topping for waffles and ice cream. Don't have an account. Close Close.

We like to grow cucumbers for homemade pickles in our garden, but you can just as easily buy them at the store or from a farmstand. All Reviews 0. Had an abundance of cucumbers in the garden and decided to make some pickles. Fast forward a few generations and we are still using her pickle recipe today.

Mediterranean Spice Rub. Try Again. Ladybug While you can use small mouth jars for pickling, I like to use wide mouth jars to make it easier to fit all the ingredients in.


How to Make Pickled Jalapeños

Pickled jalapeños are easy to make! This recipe is perfect for beginners. It makes two small jars of spicy pickled jalapeños rings.

Today we’re talking about canning jalapeños! If you have an abundance of jalapeños coming out of the garden, this recipe is for you. Don’t despair if you don’t grow jalapeños. Find a local grower, buy a pound or so and you’re set to go.

This recipe makes shelf stable pickled jalapeños. So you’ll need some familiarity with water bath canning. If you’ve never canned before, check out this tutorial on water bath canning.

The Basic Steps for Canning Pickled Jalapeños

Making homemade pickled jalapeños is easy but it does take some time. Here are the 10 basic steps.

  1. Clean the kitchen. This is an important step when canning.
  2. Slice the peppers into rings. Wear gloves while you do this. It prevents burns.
  3. Heat the canning jars for 10 minutes.
  4. Make the brine.
  5. Pack the peppers tightly into hot jars.
  6. Add pickle crisp. (optional but highly recommended.)
  7. Ladle brine into the jars.
  8. Remove air bubbles.
  9. Wipe rims and apply lids and bands.
  10. Process jars in a water bath canner.

What Do Pickled Jalapeños Taste Like?

It depends on the style of “pickling” used. This recipe uses a vinegar brine. They taste hot and spicy with a nice vinegar kick. Naturally fermented jalapeños, which aren’t common, have a distinctly different flavor. They’re pungent and taste strongly of pepper. If you’ve ever purchased pickled jalapeños at the store, chances are you’ve enjoyed a vinegar-brined pepper.

Selecting the Peppers

Use firm, unbruised peppers. Discard any peppers that show signs of mold. Clean all peppers thoroughly to remove dirt before canning.

Can You Use Jalapeños with Lines (Striations) On Them?

Yes! Homegrown peppers often have lines on them. These striations are normal and usually indicate a hotter pepper. As long as the pepper is firm with no mold, it’s safe to use.

Can You Use Red Jalapeños?

Yes! Fully ripe jalapeños turn red. They are hotter than green jalapeños peppers and work great for pickling. Each year a few dozen jalapeños get away from me in the garden and turn red. When pickling, I make a jar or two of just red jalapeños because….I like the way the look. Again, be sure to only use peppers with no signs of spoilage.

How to Make Brine for Pickled Jalapeños

The brine for this recipe is simple to make. For one pound of jalapeños, combine three and a half cups of white vinegar and one cup of water. If you want, add one tablespoon picking salt and bring the mixture to a boil. (The pickling salt keeps the canned jalapeños from turning cloudy. If you don’t want to buy a box of canning salt, you can use Kosher salt. Just expect a cloudy appearance in your jars.) Adding salt is optional but it adds a nice flavor.

As with all canning recipes, don’t adjust the brine. Peppers are low in acid. The ratio of vinegar to water keeps you safe. Use a vinegar that contains 5% acidity.

How to Pack the Jars

After heating your clean pint jars, it’s time to pack them. Notice I said “pack”. You really want to get as many pepper rings into the jar as you can. Of course, take care not to overly force the slices into the jar–there’s no need to crush or bruise them.

After adding as many slices as you can, use a clean chopstick to poke the slices down. You can often get an extra handful or so of slices into the jar after poking them down with a chopstick.

How to Make Pickled Jalapeños Crisp and Crunchy

One of only problems with homemade pickled jalapeños is they can turn out mushy. No one wants a mushy pepper! To keep the pickled jalapeños crisp and crunchy, use Pickle Crisp by Ball or Mrs. Wage’s Xtra Crunch. Both products are calcium chloride, which is a type of salt that keeps canned produce firm, among other things. To use, add 1/4 teaspoon per pint to keep the peppers crisp.

I didn’t use pickle crisp one year. (To be honest, I was being lazy. I didn’t want to run out and buy a jar.) That year, we ate peppers that tasted amazing but were mushy. The next season, I bought the pickle crisp. It made a huge difference! If you want crisp jalapeños peppers, get yourself a jar.

How to Make Pickled Jalapeños Less Hot and Spicy

Some folks ask how they can make their pickles jalapeños less hot and spicy. I hate to be the bearer of bad news here but…the level of heat and spice depends on the peppers themselves. You can try slicing the peppers in half and removing the seeds. This tends to reduce the heat level. However, expect your peppers to still be hot. This step takes a bit of time and, since you’ll need to slice the peppers in half to de-seed, you won’t get round rings.

How to Use Pickled Jalapeños

My answer to this is on everything! Seriously, I love these things so much. A better answer is that you can use pickled jalapeños on tacos, burrito bowls, nachos, pizza, or any place you want a little heat.


Watch the video: The Guide to Lacto-Fermentation: How To Ferment Nearly Anything (May 2022).