Pickling Spice, Gourmet

A great pickle begins with a great pickling spice — and ours is a carefully composed blend of whole and coarsely broken spices that brings complexity, depth, and aromatic character to everything it touches. Pickling spice is one of the oldest and most essential spice blends in the American and European culinary tradition, used for centuries to flavor vinegar brines for cucumbers, beets, onions, carrots, cauliflower, green beans, and virtually any vegetable destined for the jar. Our Gourmet Pickling Spice is a robust, well-balanced blend built on a foundation of classic pickling botanicals — whole mustard seeds, cinnamon chips, cloves, ginger, bay leaves, and chili peppers — each contributing its own distinct aromatic note to create a brine of exceptional character. The result is a pickling spice that goes well beyond the ordinary: bold enough to stand up to a strong vinegar brine, complex enough to reward the palate, and versatile enough to work beautifully across a wide range of pickling and brining applications.

Blend Composition: Cinnamon chips (Cinnamomum spp.), yellow mustard seed (Sinapis alba), brown mustard seed (Brassica juncea), chili peppers (Capsicum spp.), cloves (Syzygium aromaticum), ginger (Zingiber officinale), and bay leaves (Laurus nobilis). Available in Whole/Blend form.

Product Highlights

• A gourmet whole-spice pickling blend — cinnamon, yellow mustard, brown mustard, chili, cloves, ginger, and bay leaf
• Carefully composed for complexity and balance — bold enough for strong vinegar brines, nuanced enough to reward the palate
• Whole and coarsely broken spices for maximum aroma release during brining
• Versatile across cucumber pickles, pickled beets, onions, carrots, cauliflower, green beans, and more
• Also excellent in corned beef brines, pot roast braising liquids, and spiced vinegars
• No fillers, no artificial flavors — pure botanical blend
• Available in Whole/Blend form

How to Use

Classic Pickle Brine: Add 1–2 tablespoons of pickling spice per quart of brine (water, vinegar, salt, sugar) — bring to a boil to bloom the spices, then cool before pouring over vegetables. Pickled Beets: Simmer beets in a brine seasoned generously with pickling spice for a classic American preparation. Corned Beef: Add 2–3 tablespoons to the braising liquid for corned beef or pastrami — a traditional and essential use. Pot Roast: Add to the braising liquid for pot roast and short ribs for aromatic depth. Spiced Vinegar: Steep in apple cider or white wine vinegar for 1–2 weeks to create a flavorful spiced vinegar for dressings and marinades. Spice Sachet: Tie in cheesecloth for easy removal from brines and braising liquids.

Available in Whole/Blend (4 oz, 8 oz, 16 oz).

Keep out of reach of children.