This pickling spice is based on the recipe published in Charcuterie: The Craft of Salting, Smoking, and Curing (compare prices)by Michael Ruhlman and Brian Polcyn. If you're at all interested in preserving meat, whether by corning beef or making sausage you need this book. But this recipe is generally applicable to pickling anything from corned beef to okra. (Larger image.)
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 2 Tbsp. whole peppercorns
- 2 Tbsp. whole allspice berries
- 2 Tbsp. whole coriander seeds
- 2 Tbsp. whole cloves
- 1 stick cinnamon; broken up
- 20 bay leaves; finely crumbled
- 1 Tbsp. ground ginger
- 1 Tbsp. ground mace
Preparation:
1. Heat first five ingredients in a small, dry skillet over medium high heat until fragrant and seeds begin to pop - about 3 minutes.
2. Combine with remaining ingredients and store in a glass jar.