Corn Beef Pickling Spice
2 Tablespoon Black Peppercorns
2 Tablespoon Mustard Seeds
2 Tablespoons Coriander Seeds
2 Tablespoons Crushed Red Pepper Flakes
2 Tablespoons Allspice Berries
1 Tablespoon Ground Mace
2 Small Cinnamon Sticks, Broken into Pieces
3 Large Bay Leaves Crushed
2 Tablespoons Whole Cloves
1 Tablespoon Ground Ginger
- Toast the peppercorns, mustard seeds, and coriander seeds in an Iron skillet over medium heat for two to three minutes, until fragrant.
- Add crushed bay leaves and red pepper flakes in the last 30 seconds.
- Pour the contents of the pan into a Spice Mill or a blender. Pulse a few times. But everything should still look like itself. OR Pour onto a cutting board and smash using the flat side of a knife.
- Store in air tight container. Freeze extra.