Homemade Pickling Spice - Imbibe Magazine

Homemade Pickling Spice - Imbibe Magazine

"Homemade Pickling Spice Pickled onions and green beans made from scratch taste worlds better than they’re store-bought counterparts, but the key is to use the perfect combo of pickling spices for your favorite veggie garnishes. Fortunately, crafting your own pucker-y spice blend is simple—especially with this recipe from Linda Ziedrich’s revised edition of The Joy of Pickling (Harvard Common Press 2009). Turning things up a notch with a little kick of cinnamon and dried hot peppers, this mix is a great match for "In a Pickle," our easy instructions on making cocktail onions at home, in the January/February 2010 issue of the magazine. One 4-inch cinnamon stick, broken into small pieces 6 Mediterranean bay leaves, torn into small pieces 6 small dried hot peppers, such as japonés or de árbol, cut into small pieces 1 Tbsp. whole black peppercorns 1 Tbsp. whole yellow mustard seeds 1 tsp. whole fennel seeds 2 tsp. whole allspice berries 1 tsp. whole cloves 2 tsp. whole coriander seeds 1/2 tsp. blade (unground) mace 1 Tbsp. dill seeds Combine all of the ingredients in a small jar. Mix thoroughly before measuring. If the spices are fresh to start and you keep the jar tightly capped in a cool, dark place, the mixture should keep well for at least one year."