Homemade Pickling Spice
This is a homemade pickling spice I use for my corned beef brisket.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 tablespoons celery seed
- 1 tablespoon nutmeg
- 3 teaspoons cloves whole
- 6 tablespoons peppercorns whole, black
- 9 inches cinnamon stick total length, broken up into pieces
- 6 tablespoons dill seeds
- 3 tablespoons red pepper flakes hot
- 3 tablespoons mustard seed yellow, but any colour
- 3 tablespoons coriander seeds whole
- 12 each bay leaves busted up
- 3 tablespoons dried thyme leaves
- 3 tablespoons ground ginger
- 4 teaspoons allspice berries whole
- 3 tablespoons mace
- 1.5 teaspoons cardamom seeds lightly crushed
- 3 tablespoons juniper berries smashed
- 6 each star anise pods
- Carbohydrate 174.404163897305 g
- Cholesterol 0 mg
- Fat 38.9871913171738 g
- Fiber 84.6552740892644 g
- Protein 32.7290963007774 g
- Saturated Fat 6.29341350953721 g
- Serving Size 1 1 Serving (283g)
- Sodium 91.593500124719 mg
- Sugar 89.7488898080405 g
- Trans Fat 6.6061905097096 g
- Calories 943 calories
Smash your Juniper berries and lightly crush your Cardamom seeds. Break up your cinnamon sticks and bay leaves, not too small though. Add all ingredients to glass (or other non-reactive) container with lid, shake to combine well and store in a cool dark place.
