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Thread: Questions about Pickling Spice page

  1. #1
    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Questions about Pickling Spice

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    Can I keep it in the freezer or will that ruin it? What about the fridge?

    How long will it stay potent if kept cool/dark/etc.?

    Thanks in advance.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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    Zanna's Avatar
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    I just keep mine in a mason jar with other spices in the cabinet. Never thought about refrigerating them.

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    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Thanks Zanna.

    I live alone, but I don't want to pay a fortune for a small amount. I've found one pound bags for reasonable, but I don't live on corned beef (why I want the spice around). I've learned from experience that I don't save any money if I buy in too much bulk that the product ends up going bad.

    Then again, maybe once I have it at my fingertips, I'll start pickling everything in sight. (Hmmm.... haven't had pickled eggs in awhile....)
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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    noodletoy's Avatar
    noodletoy is offline Senior Member
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    i've taken to keeping dried spices and herbs in the freezer, with just token amounts in pantry jars. the difference is quite appreciable. am mostly cooking for me or the b/f and me, so like the longer shelf-life -- flavah and $$$.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    Ernest Hemingway

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    eKatherine's Avatar
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    Quote Originally Posted by JoanieL View Post
    Thanks Zanna.

    I live alone, but I don't want to pay a fortune for a small amount. I've found one pound bags for reasonable, but I don't live on corned beef (why I want the spice around). I've learned from experience that I don't save any money if I buy in too much bulk that the product ends up going bad.

    Then again, maybe once I have it at my fingertips, I'll start pickling everything in sight. (Hmmm.... haven't had pickled eggs in awhile....)
    I could live on corned beef. I saw giant beef briskets at Walmart the other day, and I was tempted.

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    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Thank you, noodletoy - that's good to know!

    Katherine, I love the stuff, and I was reading online that you can use just about any cut of beef that requires long low cooking. I've been using flank steak, and after the brining period, I use a pressure cooker. Easy peasy goodness. Also, if you don't want the nitrites (nitrates?) in pickling salt, you can sub just about any salt you like (by weight not tablespoon), and the only difference is that it doesn't have that pink deli color.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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