Pickling Spice

The butchers use this recipe when making our corned beef and pastrami recipes

2 Tbs Whole allspice berries
2 Tbs Whole mustard seeds
2 Tbs Whole Corriander seeds
2 Tbs Red pepper flakes
2 Tbs Whole cloves
2 Tbs Whole black peppercorns
18 Whole Cardamom pods
12 Large bay leaves (crumbled)
4 Tsp Ground ginger

Toast the Corriander Seeds, Peppercorn Seeds, and Mustard Seeds in a small dry pan, then lightly smash with a mortar and pestle just to crack them.

Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic container or glass jar.