Pickling Spice

Name: Pickling Spice
Yield: About 1 1/4 cups
Ingredients: 1/4 cup broken cassia bark; 2 tablespoons yellow mustard seeds; 2 tablespoons black mustard seeds; 2 tablespoons coriander seeds; 2 tablespoons allspice berries; 2 tablespoons black peppercorns; 1 tablespoon dill seeds; 1 tablespoon fennel seeds; 2 teaspoons whole cloves; 2 teaspoons celery seeds; 2 teaspoons crushed mace blades; 8 crushed bay leaves; 1 (1-inch) section dried ginger; 1 small dried hot red pepper

Pickling Spices Vegan Vegetarian Condiments Herbs Make Ahead DIY

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About 1 1/4 cups

Total: Under 5 mins Active: Under 5 mins

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Ingredients (14)

1/4 cup broken cassia bark
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
2 tablespoons black peppercorns
1 tablespoon dill seeds
1 tablespoon fennel seeds
2 teaspoons whole cloves
2 teaspoons celery seeds
2 teaspoons crushed mace blades
8 crushed bay leaves
1 (1-inch) section dried ginger
1 small dried hot red pepper

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Nutritional Information

Calories121
Fat4.62g
Saturated fat0.53g
Trans fat0.0g
Carbs22.36g
Fiber10.29g
Sugar2.16g
Protein4.26g
Cholesterol0g
Sodium15.68mg
Nutritional Analysis per serving (4 servings) Powered by

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Pickling spice is a mixture of spices used for pickling meats such as corned beef and sauerbraten; vegetables such as cabbage, onion, and mushrooms; and fish such as salmon and herring. Pickling spices are best left whole so the flavor cooks in without leaving any powdery residues that would make the liquid cloudy and unappealing. Tie pickling spices in a cheesecloth bag for easy removal. Use about 1 tablespoon pickling spice for each quart of liquid.

from: Field Guide to Herbs & Spices by Aliza Green

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Field Guide to Herbs & Spices

by Aliza Green

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Instructions

1Combine cassia bark, yellow mustard seeds, black mustard seeds, coriander seeds, allspice berries, black peppercorns, dill seeds, fennel seeds, cloves, celery seeds, mace blades, bay leaves, ginger, and hot red pepper.

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