Pickle brine spice rub recipe for flavourful meats

Ingredients for Pickle brine spice rub

• 60 g coriander seeds

• 90 g vinegar powder

• 30 g dried dill

• 30 g reduced-salt (kosher) salt

• 20 g celery seeds

• 5 g mustard powder

• spice mill or mortar and pestle (optional)

How to make Pickle brine spice rub

1. Toast the coriander seeds in a small frying pan over medium-high heat, tossing occasionally, until fragrant and slightly darkened in colour, about 2 minutes.

2. Transfer the toasted seeds to a spice mill or a mortar and pestle and allow to cool. Coarsely grind the seeds.

3. Place the ground seeds in an airtight container and mix in the vinegar powder, dried dill, salt, celery seeds, and mustard powder. Cover the container.

4. Do ahead: Prepare the spice mix up to 3 months in advance and store it at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.