Flavorful Pickling Spice

Course: Condiments

Cuisine: Middle Eastern, North American

Keyword: herbs, pickled, pickling spice, spice blend, spices

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: tablespoons (1 serving portion)

Calories: 48kcal

Author: Marta Rivera

Flavorful Pickling Spice combines black peppercorns, bay leaves, mustard seeds, and many more dynamic herbs and spices that will add interest to any pickled vegetable or fruit you use to pickle with it.

Print Recipe

Equipment

airtight jar or spice container 1 quart

Ingredients

2 tablespoons (20 grams) black peppercorns
2 tablespoons (20 grams) mustard seeds
2 tablespoons (15 grams) cumin seeds
1 1/2 tablespoons (12 grams) dill seeds
1 1/2 tablespoons (8 grams) coriander seeds
2 teaspoons (4 grams) whole cloves
2 teaspoons (4 grams) crushed red pepper flakes
1/2 tablespoon (4 grams) allspice berries
12 large (2 grams) bay leaves crushed

Instructions

Make the Pickling Spice Blend

Add the black peppercorns, mustard seeds, cumin seeds, dill seeds, coriander seeds, whole cloves, crushed red pepper flakes, allspice berries, and crushed bay leaves to a mixing bowl.
Use your hand or a spoon to toss the ingredients together until well combined.

Bottle and Store

Transfer the pickling spice to an airtight jar or container and label it with the date.

To Use

Use 2-4 tablespoons per 4 cups of liquid.
Alternatively, follow the instructions of the pickling recipe you're using for best results.

Notes

Swap and Substitutions:

To add more variety, use a combination of black and white peppercorns. Pink peppercorns have a bitter flavor, but you can still use them, especially if you're adding sugar to your pickling brine.
Add ingredients like fenugreek, black or green cardamom, crushed (not ground) cinnamon sticks, fennel seeds, or juniper berries to create your unique pickling spice blend. Use 1- 1 1/2 teaspoons of each.

Tips and Techniques:

Whole or crushed spices and herbs are the only type you should use when making a pickling blend. Ground spices become muddy, both literally and flavor-wise.
As with most seasoning blends, you can mix pickling spice blend a year ahead and use it as needed.

Storage Tips:

Store pickling spice blend in an airtight jar in a cool, dry area of your kitchen for up to one year.
Avoid storing spices in hot kitchen areas, specifically near or over the stove or oven.
Fluctuating temperatures cause the spices in the jar to heat up, releasing their natural oils and making them less potent.
Additionally, storing spices above the stove, where you boil liquids, causes them to absorb moisture, which can lead to mold forming in the jar.
Visible mold or a musty smell in your spice blend indicates your pickling spice has gone bad, so it's best to discard the blend and make a fresh batch.
Avoid exposing the spice blend to moisture, high temperatures, or direct sunlight, which can heat the herbs and spices.

Other Ways to Use Pickling Spice:

Add pickling spice to brines for things like pork tenderloin, grilled pork chops, or included in a wet brine for turkey or chicken.
Use pickling spice for recipes other than pickling, such as soups, sauces, or gravies. Pour a teaspoon or two into a sachet bag and tie it to the handle of the stock pot to infuse the warm liquid with tons of flavor.

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