Pickling Spices Recipe


— By Tammy Kimbler, Adapted from Michael Ruhlman


1 tbs black peppercorns
1 tbs allspice berries
1 tbs brown mustard seeds
1 tbs yellow mustard seeds
1 tbs coriander seeds
1 tbs hot red chili flakes
1 tbs juniper berries
1 tsp whole cloves
1/2 cinnamon stick, broken
4 bay leaves crumbled


In a dry skillet set over medium heat, very lightly toast the peppercorns, allspice, mustard seeds and coriander.  Remove as soon as you smell the mixture, before the mustard seeds start to pop.  Pour in to a cool bowl and combine with the remaining ingredients.  Store in a cool dark place in a sealed glass jar.

A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.