2 tablespoons whole mustard seeds
1 tablespoon whole allspice berries
2 teaspoons whole coriander seeds [can substitute caraway seeds]
1 teaspoon red pepper flakes, or more to taste
1 teaspoon ground ginger
2 bay leaves crumbled
2 cinnamon sticks broken in half
6 whole cloves
Smith & Hawken Gardener’s Community Cookbook says to add Black Peppercorns to the above. “For sour pickles, pickled meats, and meat stew seasoning, add one or all of: celery seed, dill seed…. For sweet pickled and pickled or spiced fruits, add one or all of: cardamon, mace, and replace black peppercorns with white.” p. 316
- Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.
Try using this pickling spice along with a brine for overnight quick pickling of tough meats. The next morning, rinse and pat dry the meat before slow-roasting in a water bath at low heat for several hours.