PreviousContentsNext

Pickling Spice

2

tablespoons

black peppercorns

2

tablespoons

mustard seeds

2

tablespoons

coriander seeds

2

tablespoons

hot red pepper flakes

2

tablespoons

allspice berries

1

tablespoon

ground mace

2

small

cinnamon sticks, crushed or broken into pieces

24

bay leaves, crumbled

2

tablespoons

whole cloves

1

tablespoon

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

Skip to next paragraph

3

Related

4

Recipe: Savory Bacon (November 9, 2005)

5

Recipe: Corned Beef (November 9, 2005)

6

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

Servings: 1

Yield: 1 cup

Nutrition Facts

Serving size: Entire recipe (2.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

208.85

Calories From Fat (43%)

90.67

% Daily Value

Total Fat 11.42g

18%

Saturated Fat 1.81g

9%

Cholesterol 0mg

0%

Sodium 45.41mg

2%

Potassium 614.87mg

18%

Total Carbohydrates 31.33g

10%

Fiber 15.72g

63%

Sugar 1.72g

 

Protein 7.4g

15%