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Southie - Pickling Spice Blend

Southie - Pickling Spice Blend

translation missing: en.products.product.regular_price $ 4.95 USD

Boston Spice Southie South Boston Pickling Spice for Corned Beef and Pickled Vegetables

Boston Spice combined 14 different herbs and spices to make "Southie - Pickling Spice Blend." Never again will you use that spice packet that comes packaged with corned beef or that supermarket jar of pickling spices when you want to pickle your own vegetables. Boston Spice has seized the pickling day.

The St. Patrick's Day tradition of eating corned beef and cabbage is not a real Irish tradition. Irish-Americans transformed and reinterpreted a tradition from the Emerald Isle.

No one knows the origins of corned beef, but most believe it came to be when people started preserving meats through the process of salt-curing.

But, regardless of when it all started, you will believe that Boston Spice must have been ones to invent the use of pickling spices in the pot for the tastiest Corned Beef you have eaten. Okay, we did not invent it, but I think we perfected it.

Many of our customers have used Southie to make pastrami.


Boston Spice Corned Beef:

We placed a 2.5lb piece of corned beef in a pot and added enough cold water to cover the meat by about 1 inch. Add 1/4 cup of our "Southie - Pickling Spice Blend" to the pot. Bring the water to a boil. Once it starts to boil, reduce the heat to a low simmer. Cover the pot and cook for about 2 1/2 to 3 hours or until the meat is fork tender.  If your corned beef is bigger, add a little more Southie.

* Our customers have used up to about 5 lbs of corned beef with 1/4 cup of Southie and they say its wicked awesome!


South Boston, known as "Southie" to the locals, is one of the oldest neighborhoods in the United States. It was originally an area whose residents were mostly working class Irish Catholics. Dorchester Heights, located in South Boston, is where General George Washington forced the British Army to evacuated Boston during the American Revolutionary War. Boston celebrates this "Evacuation Day" every year. South Boston is also the home of the St. Patrick's Day Parade.

According to historian James Cullen, a large number of Irish immigrants arrived in Boston as early as 1654, on the ship Goodfellow, and were "sold" into indentured servitude "to such of the inhabitants as needed them."

The Irish were the largest single ethnic group to arrive in Boston mostly due to the Irish Potato Famine in the mid-1800's.

On March 17, 1737, some Irish Protestants met in Boston and organized a group called the Charitable Irish Society. This group wanted to help other Irish immigrants who were sick, elderly, or in need of help. Their gathering was the first known observance of St. Patrick's Day in the 13 colonies. Today, the Charitable Irish Society is the oldest Irish organization in North America.


Ingredients: allspice berries, coriander seeds, fennel seeds, dill seeds, dried ginger, cloves, black peppercorns, green peppercorns, bay leaves, red chili flakes, cardamom pods, brown mustard seeds, yellow mustard seeds, cinnamon sticks

Allergen Notice:
Packaged on equipment that also works with peanuts, tree nuts, soy, and wheat. Our facilities store packaged tree nuts, soy, and dairy items in common areas.

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QUESTIONS & ANSWERS

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  • Can I use Southie to brine beef briset

    Thank you for visiting Boston Spice. A few of our customers have told us they added some "Southie" to their brine and then also added some to the final cooking.  While testing our "Southie" blend recipe, we used it with an already brined brisket, so I am unable to give you any proportions if you add any to the initial brining of the raw brisket. The final cook, we added a 1/4cup to a 3lb corned beef. A few our testers used a 5lb corned beef with a 1/4c of "Southie". I hope that helps.


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