Recipe: Pickling Spice

Recipe: Pickling Spice

Adapted from "Charcuterie" by Michael Ruhlman and Brian Polcyn

Time: 10 minutes

2 Tbs black peppercorns
2 Tbs mustard seeds
2 Tbs coriander seeds
2 Tbs hot red pepper flakes
2 Tbs allspice berries
1 Tbs ground mace
2 small cinnamon sticks, crushed or broken into pieces
24 bay leaves, crumbled
2 Tbs whole cloves
1 Tbs ground ginger.

1. Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting
board.

2. Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Yields: 1 cup.