Mixed Pickling Spice

By Marian Burros

Total Time
10 minutes
Rating
4(16)
Comments
Read comments

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Ingredients

  • 4cinnamon sticks, each about 3 inches long
  • 1piece dried ginger root, 1 inch long
  • 2tablespoons mustard seed
  • 2teaspoons whole allspice
  • 2teaspoons whole black peppercorns
  • 2teaspoons whole cloves
  • 2teaspoons dill seed
  • 2teaspoons whole coriander seed
  • 2teaspoons whole mace, crumbled
  • 8bay leaves, crumbled
  • 1whole dried red pepper, 1½ inches long, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

112 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 4 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wrap cinnamon sticks and ginger root in clean cloth.

  2. Step 2

    Pound with mallet or hammer until finely crumbled; discard stringy parts of ginger. Add to remaining ingredients and stir well.

  3. Step 3

    Store in airtight jars.

  4. Step 4

    Use for pickling tongue, cucumbers, etc.

Ratings

4 out of 5
16 user ratings
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Comments

crlnwill

Split 2 T mustard seeds between 1 yellow and 1 black. Used 1t of cloves and 1t of fenugreek. Used 1t of dill seed and 1t of cumin. In stead of mace and dried ginger, Adding 1t granulated onion, 1t granulated ginger and 1 teaspoon of powdered turmeric. Toasting whole spices. Using in corned beef recipe.

crlnwill

Split 2 T mustard seeds between 1 yellow and 1 black. Used 1t of cloves and 1t of fenugreek. Used 1t of dill seed and 1t of cumin. In stead of mace and dried ginger, Adding 1t granulated onion, 1t granulated ginger and 1 teaspoon of powdered turmeric. Toasting whole spices. Using in corned beef recipe.

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