pickling

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pick·ling

(pik'ling),
In dentistry, the process of cleansing metallic surfaces of the products of oxidation and other impurities by immersion in acid.
Farlex Partner Medical Dictionary © Farlex 2012

pick·ling

(pik'ling)
In dentistry, process of cleansing metallic surfaces of products of oxidation and impurities by immersion in acid.
Medical Dictionary for the Dental Professions © Farlex 2012
References in periodicals archive ?
? It is believed that mustard was first cultivated in India around 3000 BC, and later taken to Britain by the Romans who used it as a condiment and pickling spice.
1 1/2 cups white vinegar 1 cup water 2 teaspoons salt Basic pickling spice, black pepper, chili flakes, curry spice, fresh ginger, fresh herbs of choice, fresh turmeric, garlic, hot peppers, masala spice, mustard seeds, and/or onion, to taste SWEET AND TANGY BRINE You can replace up to 1/2 cup of the water with brewed tea, apple cider, hard cider, beer, rum, whiskey, or bourbon.
PICKLED FISH IN CREAM SAUCE INGREDIENTS 2/3 quart of northern pike cut in two-inch pieces 1 cup white sugar 2 tablespoons salt 1/3 cup sliced onion 2 tablespoons pickling spice (tie in a bag to remove easily) DIRECTIONS Place all ingredients in a jar, cover with white vinegar and place in refrigerator.
Directions: To make brine, combine the white vinegar, water, pickling salt, sugar, and pickling spice in a saucepan and bring to a boil.
offers includes Cajun spice, pickling spice, onion powder, mulling spice and lemon pepper.
In a large glass bowl (i.e, Pyrex), soak the chunks in a dissolved mixture of 2 cups of sugar, 2 cups of vinegar, 2 cups of water, 1 cup of white wine, 2 tablespoons of mustard seeds, 1 tablespoon of caraway seeds, 6 tablespoons of Kosher salt, 4 tablespoons of peppercorns (black and white), 2 teaspoons of pickling spice, 1 big, finely sliced onion, and a touch of finely cut dill.
The wet barbecue rub is the first glorious bite of smoky ribs plucked from a front-yard grill in Delridge; the pickling spice finds me fishing with tongs in the oak pickle barrel at my favorite childhood deli.
For the shrimp: Combine water, wine, vinegar, salt pickling spice,
From Steak Tartare and Korean-Style Barbecued Short Ribs; to Veal Scaloppine with Prosciuto and Sage; to Pork Chops with Chorizo Vinaigrette and Braised Pork Tacos with Ancho Chilies; to Stuffed Lamb Breast and Indian-Style Fritters with Lamb; to Jerked Chicken and Rabbit with Sherry and Garlic Sauce; to Squab with Umbrian-Style Game Sauce and Rack of Venison with Warm Shallot-Apple Relish and Wild Mushrooms; to Deep-Fried Sweetbreads and Vegetables; to Salsa Mexicana and Corned Beef Pickling Spice, "Lobel's Meat Bible" is a complete course of study in a single volume and a very strongly recommended addition to personal, professional, and community library cookbook collections.
(You may need to add more vinegar during the simmering process to keep from burning.) Put a bag of pickling spice in the boiling mixture for about an hour; if you want spicier pickles, keep the bag in longer.
* Allspice * Annatto * Cardamom * Cinnamon * Curry * Ginger * Mint * Pickling spice * Sage * Vanilla
Culinary uses: The seeds are used in pickling spice; the powder is essential in curry powder mixtures.