way too much ginger and cloves. Suggest leaving both out and adding celery seed. Just a suggestion - personal taste.
Wow, was this ever easy! I had to substitute ground cinnamon and allspice, and I feel that it had no adverse effects. ;) I used it to make S'kat's Pink Pickled Onions #73203, and this spice is what made them so flavorful and fabulous! I will be making this and the onions often!!! Thanks Mox! :)
Had boiled 1 1/2 dozen eggs to make my BF some pickled eggs, only to discover I had used up all my pickling spice! Made this as written, just a little too clove-y, but excellent for my purpose. Stored the remainder of the mix in a Rubbermaid container in the fridge for the next batch.
Had a hankering for pickles lately and got some little pickling cucumbers from the market. I used this pickling spice as my recipe for making glorious pickles, even though it's February and cold outside. I found the cloves and ginger addition to be just perfect, and wouldn't change anything! Made for "The Herb of the Month Club" February 2010
Sound great thanks!
I used this to make tonkcats marinated brisket of beef--had to substitute a bunch of ground for whole, so I used guestimating... But while it was very ginger-y and clove-y, it made for an outstanding, from scratch, first time home made corned beef dinner.
These smell and look just like to store-bought stuff...and much less expensive. I added some to my syrup when pickling beets. Thanks so much for sharing this thrifty recipe.