- 2 tbs black peppercorns
- 2 tbs mustard seeds
- 2 tbs coriander seeds
- 2 tbs hot pepper flakes
- 2 tbs allspice berries
- 2 small cinnamon sticks, crushed or broken into pieces
- 24 bay leaves crumbled
- 2 tbs whole cloves
- 1 tbs ground ginger
Pickling vegetables can be fun and rewarding. You can get pickling spice at the store however we have tried this homemade version and we find it superior in flavor.
- Lightly toast the peppercorns, mustard seeds, and coriander seeds in a small dry pan, then smash with the side of a knife or a heavy pan to crack them.
- Combine the cracked spices with the remaining ingredients and mix well.
- Store inn a tightly sealed plastic container or a glass jar with a tight fitting lid.
Recipe adapted from Charcuterie: The craft of Salting Smoking and Curing by Michael Ruhlman and Brian Polcyn (www.norton.com)