Homemade Pickling Spice
Total TimePrep/Total Time: 10 min.
This is a great pickling spice!!! Love it !! Thank you !!! Have to say Paul it’s a recipe for making pickling spice, you need to look up a canning recipe for liquid to use and the Scoville of the red peppers LOOK IT UP!! How stupid can you be !!! Nanacul, you just use 2T of the spice!!! How stupid can you be !!! Do you ask the same question when using Italian seasoning or other seasoning and spices that have many different things in them !!! REALLY come wake up !!!!! Both of you should leave the cooking to others !!
Where do I begin?!? 1. By making this yourself, you have a better chance of having fresher spices than the pre-mixed pickling spice off the shelf. I haven't priced it, but it might be cheaper. 2. I would take a whammer to the cinnamon stick to make sure it is distributed in the mix. 3. I prefer more cloves than two . . maybe a teaspoonful. 4. Crushed red pepper is what's found in the spice aisle labeled as "Crushed Red Pepper." Like the stuff you sprinkle on pizza. 5. If you're using this for pickles, follow what ever the recipe says for liquids, etc. 6. Finally, despite the name, I have never used this for pickles. It's very much like the tiny seasoning packet that comes with corned beef. I always throw a small handful in the simmering liquid. It's also good for boiled potatoes or for steamed or poached firm white fish (like cod.) You might want to put it in a cheesecloth bag to avoid unwanted crunchy bits. I'm just sayin . . .
I'm with nanacul. How much is too much? What and how much liquid is best to pickle with? What scoville level is the red pepper? Is it Capsicum or a Chilli?
this makes 128 servings, but I need 2T for my recipe. How would I know how much of each spice to take out of the jar?
Is it really just 2 whole cloves or should that be 2 teaspoons?