We mix a mélange of fresh, high-quality spices and herbs to create a versatile seasoning mix for the popular practice of pickling. Pickling Spice is a useful ingredient for many dishes and creates satisfying flavors for briny pickled items.

Recipe: Classic Corn Beef

INGREDIENTS

· 1 Cup Kosher Sea Salt Flakes

· 1/2 Cup Granulated Sugar

· 2 Teaspoons Prague Powder #1

· 1 Gallon Water

· 5 Pounds Brisket, trimmed

· 3 Tablespoons 1890 Pickling Spice

· 6 1890 Hand Select Bay Leaves

· 1/8 Teaspoon 1890 Extra Hot Crushed Red Pepper

· 4 Cloves Garlic, smashed

· 1 Tablespoon 1890 Black Peppercorns

· 1 Tablespoon 1890 Jamaican Ground Allspice

· 1 Teaspoon Hand Picked Cloves

DIRECTIONS

1. Dissolve salt, sugar and Prague Powder #1 in half of water over low heat in shallow, non-reactive (stainless steel) container. Add ice to make 1 gallon yield, then chill brine.

2. Inject brine throughout meat using flavor injector and place meat in brine liquid, along with pickling spices, 4 bay leaves and crushed red pepper. Keep meat submerged by weighing down with dish.

3. Transfer to the refrigerator to brine for 5 days.

4. Remove the brisket from the brine, rinse thoroughly and discard brine. Place brisket fat-side up in Dutch oven. Cover with cold water and add 2 remaining bay leaves, garlic, peppercorns, allspice and cloves.

5. Bring to boil. Lower heat and simmer until tender, about 3 hours. Remove from liquid. Cool and thinly sliced meat.