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Pickle Brine Spice Rub

Photo of spices to make a tangy spice mix.
Photo by Joseph De Leo, Food Styling by Erika Joyce

  • Active Time

    15 minutes

  • Total Time

    15 minutes

The power of a tangy, vinegary brine, but in powdered form. This spice rub brightens and invigorates roasted chicken, seared fish and shines when sprinkled over vegetables before roasting. The cornstarch in the vinegar powder helps form an extra-crispy, extra-tart crust on anything you put it on.

Ingredients

1 cup

4 Tbsp. coriander seeds
6 Tbsp. vinegar powder
4 Tbsp. dried dill
2 Tbsp. kosher salt
4 tsp. celery seeds
1 tsp. mustard powder

Special Equipment

A spice mill or mortar and pestle

  1. Step 1

    Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.

    Step 2

    Do ahead:Spice mix can be made 3 months ahead. Store at room temperature.

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Tags Dill Herbs & Spices Celery Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Meal Prep Pickle & Preserve 万博官网
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