Corned Beef Pickling Spice

Andy Anderson !


Well, St. Patrick’s Day is a classic day for corned beef and cabbage, but the first thing you’ll need is the corned beef, and before that you will need a good pickling spice. So, I’ll be posting my recipe for a homemade corned beef; but first you will need a pickling spice, and here it is…

So, you ready… Let’s go into the kitchen.


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10 Min
5 Min
Stove Top


  • 2 Tbsp
    tellicherry peppercorns
  • 3 Tbsp
    mustard seeds
  • 2 Tbsp
    coriander seeds
  • 2 Tbsp
    pepper flakes
  • 2 Tbsp
    ground allspice berries
  • 1 Tbsp
    ground mace
  • 2 medium
    cinnamon sticks cover with a towel, and use a hammer to break into small pieces
  • 4 medium
    bay leaves, crushed with your hand
  • 2 Tbsp
    whole cloves, give them a smack or two with a flat end of a kitchen knife to break them up a bit
  • 1 Tbsp
    ground ginger

How to Make Corned Beef Pickling Spice


  1. Crush the peppercorns, mustard, and coriander seeds.
  2. Chef’s Tip: My favorite way to crush spices, is to put them on my cutting board, and grind them using the bottom of a heavy pot or pan.
  3. Place the ground seeds into a pan, and heat over medium heat until fragrant, about 3 to 5 minutes.
  4. Chef’s Note: Be careful not to let them burn.
  5. Allow them to cool.
  6. Add all the other spices, and then place in a sealed container, until ready to use.
  7. Store in a cool dry environment.
  8. Keep the faith, and keep cooking.

Printable Recipe Card

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