This Pastrami spice blend can be used to “pickle” and enhance eggplant, jack fruit or even zucchini squash slices into sandwich “meat”. It is best to create a brine with a minimal amount of water plus a beet or beet powder to add a little Pastrami color. Just blend the beet, water and a few tablespoons of spice together then marinate your “meat” for at least an hour. Then bake your pastrami until cooked through.
| Pastrami Eggplant Reuben Sandwich | Black Forest Pumpernickel Bread |
Pastrami Spice Blend Pickling Mix
Generally a pastrami Spice Mix is made with whole ingredients. I use ground ingredients so they penetrate the vegetables better.
Print Recipe
Ingredients
- 2 TBSP Ground Allspice
- 4 Bay leaves Finely ground
- 2 TBSP Black Pepper
- 2 TBSP Cinnamon
- 1 TBSP Dill weed
- 2 TBSP Ground Coriander
- 2 TBSP Red Pepper Flakes Finely ground
- 1 TBSP Smoked Paprika
- 1 TBSP Ground Ginger
- 1 TBSP Ground Cloves
- 2 TBSP Garlic
- 1 TSP Ground Nutmeg
- 1 TSP Hickory salt
Instructions
- Grind any whole spices. Mix spices together and store in a sealed jar.
Notes
This is a Snappy Sheep recipe.
This recipe calls for hickory salt. I found organic smoked salt at San Francisco Salt Company. The salt is actually smoked and not made with artificial flavors.
You can substitute liquid smoke in your brine if you prefer. 
