Use 2 tsp. per quart of brine to pickle any vegetable of your choice for a great summer treat. Also try using pickling spice when parboiling ribs before grilling. Use 3 Tbsp. of spice for 2-3 lb. of ribs in a 5-quart pot.
To make a basic salt brine, mix 8 cups of water with a 1/3 cup salt and a 1/2 cup vinegar. This will give you enough brine for 2 quarts. When pickling, be sure that the vegetables are completely submerged in the brine.
Pickling Spice Infused Salt: Add 1 Tbsp. Pickling Spice to a muslin bag and place in a closed container with 1 cup salt. Allow flavor to infuse for at least 1 week before removing bag and using to salt to season food.
Spice Cupboard Curry: Add 1 Tbsp. Pickling Spice to a muslin bag and drop into curry while simmering to infuse flavor. Remove bag just before serving.
Pickling Spice FAQ
What are pickling spices?
Pickling spices are made up of peppercorns, mustard seeds, ginger, coriander, dill seeds, mace, allspice, juniper berries, cloves, chiles, cracked Turkish bay leaves and sometimes cinnamon.
How to use pickling spices?
Use pickling spices to make homemade pickled vegetables or to pickle vegetables in a jar. You can also use pickling spices to make homemade pickles, like dill pickles or bread & butter pickles.
How much pickling spice to use per quart?
Use 2 tbps of pickling spices per quart of brine to pickle vegetables or make pickles.
