There are times when store-bought just won’t cut it… and I believe that spice blends are best when you make them yourself!
In preparation for a very fun project (hint – I’ve been talking about it on Twitter!), I made a batch of pickling spice today using Michael Ruhelman’s recipe as a template. My version is below:
- 1 Tbsp Peppercorns
- 1 Tbsp Mustard Seeds
- 1 Tbsp Coriander Seeds
- 1 Small Cinnamon Stick
- 3 Bay Leaves
- 1 Tbsp Hot Red Pepper Flakes
- 1 Tbsp Allspice Berries
- 1 Tbsp Whole Cloves
- 1/2 Tbsp Ground Mace
- 1/2 Tbsp Ground Ginger
- 1/2 Tsp Oriental Mustard
- 1/2 Tsp Ground Cardamom
- NOTE – This recipe is infinitely scale-able – Today, I multiplied by 8 to make 3 cups of the mixture.
- Add whole Peppercorns, Mustard Seeds and Coriander Seeds to a dry, thick bottomed, pan.
- Heat over medium, stirring often until seeds are fragrant. (Seeds may pop, so keep lid or splatter screen handy)
- Quickly (before the mixture burns!) remove pan from heat and carefully pour contents onto rimmed baking sheet to cool.
- Break up Cinnamon Sticks into smaller pieces using a mortar and pestle – Add to glass storage container with tight fitting lid (large enough to hold all the ingredients)
- Crumble Bay leaves and add to storage container with the Cinnamon.
- Add remaining ingredients to storage container.
- In small batches, gently crack cooled peppercorn/seed mixture using the mortar and pestle – add to storage container.
- Seal container tightly and shake well to combine.
- Store in a cool, dry place until use.