Homemade Pickling Spices are easy to make and have loads more flavor than the store bought version.
Homemade Pickling Spices are so verstile. No need to spend $10 buying the mix at the store, make your own and custom blend the ingredients. The smell of toasting these spices will leave you wanting to make pickling spices every day!
No worries if you don’t have a mortar and pestle, although they are useful, just use a small bowl and the back of a spoon. You’ll need this because the best pickling spices start with whole spices. After spices are ground or cut, even harvested, they start to loose their potency. In fact, ground spices generally have lost more than 75% of their flavor by 6 months. Starting with whole spices ensures you get all the taste you are looking for. And they serve as an amazing homemade potpourri.
Homemade Pickling Spices can be used for many recipes. This batch was destined for my Homemade Corned Beef recipe. They can be used for actual homemade pickles or any other jarred vegetables including onions, carrots or even beets. You can also use them for any protein, especially chicken in a brine. Place whole spices in cheesecloth and use it to season a soup or stew. Ever wondered how to get rid of seafood smells in your kitchen? Boil a little in a small saucepan of water and just wait for the beautiful smells coming your way!
Make sure you PIN Homemade Pickling Spices!
- 1 tablespoon whole allspice berries
- 1 tablespoon whole mustard seeds brown or yellow
- 1 tablespoon coriander seeds
- 1 tablespoon red pepper flakes
- 1 tablespoon whole cloves
- 1 tablespoon whole white peppercorns
- 1 tablespoon whole cardamom pods
- 3 large bay leaves crumbled
- 2 teaspoons ground ginger
- 1 stick Cinnamon
- Combine whole allspice berries through whole cardamom pods in small skillet. Heat over low heat, gently toasting for approximately 5 minutes.
- Transfer to a small bowl or mortar. Add remaining ingredients and grind together gently.
- Store in an airtight container until ready to use.