Pickling Spice Recipe for Corned Beef
Ditch the sad little spice packet. This homemade pickling spice takes five minutes, smells incredible the second you toast it, and makes a noticeable difference in your corned beef. Peppercorns, mustard seeds, coriander, allspice, and a hit of red pepper flakes — toasted and cracked so the flavors actually open up instead of sitting there doing nothing. Makes about a half cup, stores for six months, and works for pickles, brines, and pot roasts too.
Servings: 0.5 cup
Ingredients
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon allspice berries
- 1 tablespoon juniper berries optional
- 1 tablespoon whole cloves
- 1 tablespoon crushed red pepper flakes
- 6 bay leaves crumbled
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon chips or 1 cinnamon stick, crushed
Instructions
Toast Whole Spices
- In a dry skillet over medium heat, toast the peppercorns, mustard seeds, coriander, allspice, juniper, and cloves for 1–2 minutes until fragrant. Shake the pan frequently. Do not burn.
Cool and Crack
- Remove from heat and let cool slightly.
- Lightly crush using a mortar and pestle, or pulse briefly in a spice grinder.
- The goal is cracked, not powdered.
Add Remaining Ingredients
- Stir in red pepper flakes, crumbled bay leaves, ground ginger, and cinnamon.
Store
- Transfer to an airtight container and store in a cool, dry place up to 6 months.
Notes
Do not grind into a fine powder — cracked texture prevents bitterness when smoking.
For brining, leave spices whole.
For crusting smoked corned beef, crack before using.
Toasting enhances aroma and depth.
