Pickling spice from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

  • bay leaves
  • cinnamon sticks
  • whole cloves
  • coriander seeds
  • ground ginger
  • mace
  • mustard seeds
  • dried red pepper flakes
  • allspice berries

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on March 19, 2021

    I used this pickling spice with the NYT Homemade Corned Beef recipe which was adapted from the book. The corned beef had a nice complex flavor from the various spices in the pickling mix. I haven't used it with anything else, but I might use the leftovers for pickling some veggies.

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