What Spices Are In Pickling Spice For Corn Beef

Ingredients For corned beef pickling spice

  • 2 Tbsp tellicherry peppercorns
  • 3 Tbsp mustard seeds
  • 2 Tbsp coriander seeds
  • 2 Tbsp pepper flakes
  • 2 Tbsp ground allspice berries
  • 1 Tbsp ground mace
  • Two milled cinnamon sticks should be covered with a towel and broken into small pieces with a hammer.
  • 4 md bay leaves, crushed with your hand
  • Two tablespoons of whole cloves; slightly smash them with the flat side of a kitchen knife.
  • 1 Tbsp ground ginger

What is pickling spice?

Pickling spice is a blend of spices used to pickle fruits, vegetables and meats. According to PBS’s The History Kitchen, pickling is a technique that has been around for thousands of years as a method to preserve food.

A crucial step in the curing and pickling process is mixing whole seeds, berries, and spices with a brine of salt or sugar.

One common way to use pickling spice is to combine it with the brine ingredients, such as in corned beef brisket recipes. Alternatively, when creating smaller, more delicate recipes, like pickled red onions, you can encase the spices in a piece of cheesecloth.

The brine is flavored by the whole berries and seeds thanks to the cheesecloth. The spices are quite hard, so you don’t want to eat them all. Rather, like a tea bag, they serve to improve the brine.

Start your grocery store shopping in the Hispanic foods section to find this blend of spices. Frequently, whole spices in small bags are available for less money.

What Spices Are In Pickling Spice For Corn Beef

  • Whole Allspice Berries: The dried berry known as allspice is found on pimento trees. It is very popular in Jamaican cuisine. In actuality, jerk chicken is made with the tree’s wood. Allspice tastes warm and autumn-like.
  • Cardamom Pods: Cardamom is part of the ginger family. The seeds in the pods have a mildly citrusy and minty flavor.
  • Whole Cloves: Cloves, which are essentially dried flowers, offer the characteristic flavor of autumn.
  • Coriander Seeds: The plant that yields cilantro leaves also yields coriander seeds. However, these seeds do not taste soapy. They are more herbaceous and citrusy.
  • Whole peppercorns: Whole peppercorns have a strong flavor that isn’t overly hot. They are available in a range of hues, including pink, green, and white. Black peppercorns are the most common. Pink peppercorns taste more fruity, green peppercorns taste brighter, and white peppercorns are softer.
  • Ground mustard seeds are used to make yellow mustard when combined with other ingredients. They have a slightly acidic flavor, which goes well with pickles.
  • Crushed Red Pepper Flakes: Crushed red pepper flakes are a great way to add some spiciness. Adjust the amount to your heat preference.
  • Fennel Seeds: Fennel seeds have a slightly sweet flavor that is similar to that of licorice or anise.
  • Orange Zest: You can either use freshly squeezed orange zest or buy dried orange peel in the spice aisle.
  • Cinnamon Sticks: More of the natural oils in the cinnamon can be released into the brine when using cinnamon sticks rather than ground cinnamon.
  • Bay Leaves: When cooking, bay leaves are highly appreciated, particularly in dishes like pot roast, pork adobo, and spaghetti sauce. Their earthy, slightly minty flavor helps bring dishes together.

View the entire recipe card with serving suggestions and an extensive ingredient list below.

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