Last Updated on 27th January 2023 by Pauline Loughlin
Did you know the process of pickling food and veggies was started by the Mesopotamians around 2400 B.C? Salt and brine were the two most common ingredients used to increase the food’s shelf life, especially when people traveled long-distance by sea.
Pickling spices makes any dish taste authentic and flavorful. It adds an aromatic fragrance that helps bring out some of the extraordinary flavors of any dish, fruit, and veggie.
Every home cook must have all the pickling spices, including pepper, cloves, bay leaf, coriander seeds, mustard seeds, allspice, ginger, and cinnamon sticks. A cook can use it in the crushed and powdered form to enhance the flavor of any dish.
Read the article below to know in-depth how to make pickling spices recipes.
How To Make Pickling Spices For Corned Beef?
Ingredients For The Brine
- 5 pound beef
- ½ cup of brown sugar
- ½ cup of salt
- 5 tsp of curing salt
- 1 Guinness
- 1 gallon of water
Pickling spices for dry roasting
- 1 tbsp of chopped ginger
- 2 tbsp Coriander seeds
- 1 tbsp Mustard seeds both black and yellow mixed in the same quantity
- 4 Cardamom pods
- 2-3 Red dried chilies
- 1-2 Cinnamon stick
- 2 tbsp Black pepper
- 3-4 Bay leaves
- Dry roast the pickling spices in a skillet at medium flame. As soon as you start getting the fragrance of the spices, it means that it is done. Now, crush the spices in a mortar and pestle when hot. It will take less effort and less time to crush the spices when warm.
- take a gallon of water in a large container, add salt, brown sugar, pink curing salt, and Guinness to it and mix well. Now add the beef and half of the crushed spices and cover it with plastic wrap for five days. Make sure you make holes using a fork on the beef so that the flavor of the spices penetrates inside.
- After five days, take out the beef from the spices and the water mixture and rinse it with water. Meanwhile, boil 2 liters of water and add half of the spices you kept aside for the dish. Make sure the water is 2-3 inches above the beef. Let the water boil for almost 20 minutes. After 20 minutes, lower down the flame and flip the beef and let it cook again for 3-4 hours.
- After two hours, in the same water, add cabbage, carrot, and red potatoes and let it boil with the pickled spices for about one hour.
You can find 5 great dill recipes here along with tips on pickling, cutting, growing and how to chop fresh dill
Tips To Make The Best Bread And Butter Pickling Spices
Making bread and butter pickling spices is simple. Homemade bread and butter pickles are ready within two days. Here are some recipes you can try today itself.
You can use small Kirby cucumbers for this recipe as it adds a really good crunch to the pickles.
The first thing you do to prepare the cucumber is to cut off the ends to soften the pickle with time. Cut the cucumber into a quarter-inch after washing it. Add white onions to bring out the best flavor of the pickle. Thinly slice the onions and add them to the cucumbers. As these cucumbers have smaller seeds, they fit easily in the glass jars.
Then you can take red bell pepper, and the same way, cut it into thin slices. Now add 2 tbsp of pickling salt as salt will help draw out a lot of moisture from the veggies. Mix all the veggies and the salt and let it set in the fridge for almost three hours.
For the brine, take 3 cups of apple cider vinegar, 2 cups of white sugar, one cup of water, and yellow mustard seeds as these are the best for bread and butter pickling. Now add turmeric for the nice yellow color, celery seeds, and tons of flavors, 3-4 cloves. Heat the liquid until sugar dissolves, and all the spices bring out their flavors to make the brine aromatic.
After three hours:
- Take out the veggies from the fridge and do not rinse the veggies.
- Just drain out the extra water from it.
- Take a kitchen towel and dry out the veggies.
Before pickling, it is always better to sterilize the glass jars so that the pickles stay fresh for a longer time (Can pickles go bad). Add a tsp of pickle crust in each jar so that the pickle stays crispy.
Fill in jars with the veggies but, do not overfill them. Then add the boiled brine into the jar, let it come down to room temperature, and eat it after two days. The veggies will not become soggy but will remain crunchy. It is one of the easiest bread and butter pickling spices you can make.
How To Make A Pickling Brine Out Of Dried Spices?
Making pickling brine out of dried spices is something that anyone can do at home. It is super easy, and it just takes a few ingredients and very little time to pickle veggies and fruits you love.
Before you start, make sure the cucumber does not have too many seeds while pickling. For this pickle, you need 2 English cucumbers. Add all the cut cucumbers to a filter, add 2 tbsp of salt, and coat the cucumbers with salt. Leave it for an hour. After an hour, you will notice the cucumber turn soft, and all the extra water drains.
Rinse the cucumber with running water and layer them with springs of fresh dill in a glass jar.
Method of preparing pickling brine with dried spices
In a large container, add 3 cups of white vinegar. To it, add 1.5 cups sugar, 2 tsp salt, 1/2 tbsp mustard seeds, 1/2tbsp celery seeds, and 1/8tsp turmeric. Stir until the sugar in the vinegar dissolves and let it boil. After it comes to a boil, the brine is ready to be put in the jar filled with dill and cucumbers. Make sure the cucumbers are submerged with the liquid. Let it cool down to room temperature before you close the lid of the pickled cucumber.
In the same way, you can pickle carrot, pearl onions, green onions, fennel, and more as per your choice and enjoy it for the summer.
I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food! You can find my Facebook here