Best Pickling Spice Recipes

HOMEMADE PICKLING SPICE

Steps:

• Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.

CANNED SOUR PICKLES AND PICKLING SPICE

Steps:

• For the pickling spice, blend 3 tablespoons whole black peppercorns, 3 tablespoons of yellow mustard seeds, 4 teaspoons of allspice and 1 cinnamon stick, crumbled. Makes 1/2 cup.
• On the first day:Trim blossom ends from cucumbersand cut lengthwise intoquarters or halves. Put in a bowl;add salt (A). Cover with coolwater and mix to dissolve salt (B). Place a small plate inside bowl on top of cucumbers to keep them submerged. Let stand at cool room temperature or in refrigerator for 12 to 18 hours.
• On the second day:Prepare jars as described inGeneral Rules. Drain cucumbers,rinse, and drain again. Bringvinegar, water, and 1 teaspoon Koshersalt to a boil.
• Lift jars out of hot water one at a time, draining water. Fill with cucumbers (C). (It helps to lay jar on side and fill edges first, then center -- this keeps cucumbers from falling over.) If desired, add 2 cloves garlic and 2 or 3 sprigs dill to each jar. Sprinkle 2 teaspoon pickling spice into quart jars. (If you're going to store pickles for longer than a month, rather than adding spices directly, put them in a cheesecloth bag and simmer in pickling liquid for 5 minutes. Remove before filling jars.) Fill with boiling pickling liquid. Leave 1/2-inch headspace.
• Slide a nonmetallic spatulaor chopstick between cucumbersand jar; release air bubblesby pressing gingerly on cucumbers.Repeat 2 or 3 times.
• Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water and place onjar. Screw band down, just untilresistance is met. As each jar isfilled, set it onto rack in boiling-watercanner. Keep canner waterat a simmer.
• After all jars are filled andplaced on rack, bring water to aboil. Lower rack into canner.Water level must cover caps onjars by 1 to 2 inches. If needed,add more boiling water.
• Put lid on canner. As soon asjars are lowered, start countingtime. Return to a boil. Processquarts 15 minutes at a gentlebut steady boil.
• Remove jars from canner and set them upright on a dry towel or rack to cool. Do not retighten bands. Let jars cool for 12 hours minimum, 24 hours maximum. After jars have cooled, check lids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jar surface with a damp cloth to remove food particles and residue. Label. Store jars in a cool, dry, dark place. Pickles will continue to absorb brine over time, deepening the intensity of both flavor and color (D).

CORNED BEEF PICKLING SPICE

Steps:

• 1. Crush the peppercorns, mustard, and coriander seeds.
• 2. Chef's Tip: My favorite way to crush spices, is to put them on my cutting board, and grind them using the bottom of a heavy pot or pan.
• 3. Place the ground seeds into a pan, and heat over medium heat until fragrant, about 3 to 5 minutes.
• 4. Chef's Note: Be careful not to let them burn.
• 5. Allow them to cool.
• 6. Add all the other spices, and then place in a sealed container, until ready to use.
• 7. Store in a cool dry environment.
• 8. Keep the faith, and keep cooking.

MIXED PICKLING SPICE

Steps:

• Wrap cinnamon sticks and ginger root in clean cloth.
• Pound with mallet or hammer until finely crumbled; discard stringy parts of ginger. Add to remaining ingredients and stir well.
• Store in airtight jars.
• Use for pickling tongue, cucumbers, etc.

WICKLEWOOD'S PICKLING SPICE MIX

Steps:

• Mix together all the ingredients.
• Store in a small, airtight jar up to 2 months.

HOMEMADE PICKLING SPICE

Steps:

• Combine all ingredients, and store in a airtight container in the refrigerator for up to 10 days.

HOMEMADE PICKLING SPICE

Steps:

• Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.

HOMEMADE PICKLING SPICE MIX

Steps:

• Mix all of the spices and put into a dark glass jar, with a tight-fitting lid. Best stored in a cool/dark place.

HOMEMADE PICKLING SPICE

Steps:

• 1. Mix all together and store in a covered container

PICKLING SPICE

Steps:

• Combine all ingredients and store in an airtight jar or container.
• Use in favorite pickle recipes.

PICKLING SPICE

Steps:

• 1. Combine all ingredients and store in air tight small container. (Use up empty spice jars by washing, let dry completely and relabel them).

PICKLING SPICE

Steps:

• Mix all ingredients and store in an airtight jar in a cool, dark place.
• Use in any pickle recipe.

PICKLING SPICE

Steps:

• Use whole spices in amounts that suits your taste. I have no amounts that have been measured. Just mix together and store in a sealable jar.