The Frugal Spice Rack

After some interest in my DIY spice rack, I thought I'd explain what I've done to solve the spice-storage problem in a small kitchen. I've created a frugal, infinitely customizable, and extremely effective little DIY spice rack with very little effort and not much money.

Hanging things on walls is a classic space-saving technique, and it's also really nice, if you're a cook, to have your herbs and spices ready to hand. I keep all my regular-use ingredients (oils, vinegars, salts, etc.) in a convenient stoveside cabinet, but it doesn't have space for a ton of spice bottles, and who wants to rummage around amongst all those bottles anyway? (Also, spice bottles are pretty irritating in and of themselves: if you want to measure, you have to pull off the little plastic shaker top, which often puts up a fight.) So I started looking for spice racks to mount on the wall, and just didn't like the offerings: most of them are either faux-rustic or scary stainless steel monstrosities, and neither would look right in my kitchen. And while I was looking, I encountered the idea of a magnetic spice rack.

The problems with most commercial magnetic spice racks are two:
1) The tins have clear lids. Herbs and spices lose their flavor more quickly when they are exposed to light, so this kind of storage is a bad idea. It's not so bad when you're keeping your clear bottles in a cabinet, but when you keep them out, you shorten their lifespan and increase the probability of having to throw out and replace old spices.
2) They almost invariably have the wrong number of tins. For the kind that's just a magnetic bar, that's not a big deal, but an empty tin or no tin in the kind of magnetic spice rack that has a specific seat for each tin is liable to drive a certain type of person (uh, me) totally crazy.
3) They're expensive. They can run $40 for a rack to hold 12 tins, and I have more than 12 spices and may acquire more.
4) The tins often come pre-labeled with ridiculous things like "burger seasoning" or "tabasco garlic salt" or something else I'll never actually own. Sometimes they include the corresponding spices, which just creates waste.

But the concept, I realized, is easily duplicated and improved upon if you do it yourself. You buy tins (without clear lids), you stick magnets to the tins, you fill the magnet-tins up with spices, label them, and stick them on the refrigerator (I'm using the side of my refrigerator facing my countertops). This gives you the power to customize your spice rack and saves you money. A 12-tin magnetic rack can run you $35-50; my DIY solution costs about $30-$35 for 20 tins.

A tin is cheap: a 4-ouncer, big enough to hold most to all of the contents a regulation-size spice bottle (depending on what exactly the contents are), is $.71 at Specialty Bottle. I actually bought mine in a batch of 20 from Etsy's "supplies" category, because the shipping was cheaper. Twenty tins plus shipping cost me $26. I already had craft magnets and glue, but they're quite reasonable, too (like $1.29 for a pack of 8 when I bought them, and I bet you can get them cheaper), and can be found in almost any craft store (might be cheaper at a hardware store). You need a pretty powerful magnet: mine are 3/4" in diameter and pretty thick. I started with one magnet per tin, but find that two, spaced across the tin, work better.

Now, I'm a wee bit concerned, as I would be with any magnetic spice storage, that I'm accidentally going to pull the lid and not the rest of the tin off at some point, leading to an enormous, spicy mess, but using thick magnets here seems to be a plus: it gives your fingers a logical place to grip (between the tin and the fridge) that prevents spills. We'll see how this goes. If I run into trouble, I may recreate the idea with twistlug tins, which aren't available in a flat 4oz. size, but are available in a flat 3oz. size, which is just about as good (especially if you buy your spices from bulk suppliers and can buy exactly the amount you need).

Anyway, I'm pretty psyched about this solution. It's low-maintenance, adaptable, and frugal. With a little added attention (K is thinking he'll make cool images for the lids), it can be really great-looking, too.

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The Christmas Box

I'm itching to get going on my Christmas boxes. I'll be buying individual gifts for my parents, my sister, K, and a couple of friends, but for most people, I'll be putting together little smorgasbords of Christmasy delight, packed up in cute miniature Chinese-takeout boxes for all of their portable Christmas sweet-eating needs. And I'm hoping to do the whole shebang for $100.

I know I'll be including:

• homemade peanut butter cups


• Chez Panisse gingersnaps


• pralined almonds (and maybe hazelnuts too)


• English Toffee

And I'm thinking about adding biscotti (for those who prefer more subtlety in their sweets) and peppermint bark, but I haven't picked recipes yet. Two advantages here: 1) because I want a wide variety, I won't have to make very much of each recipe. At the most, I'll be doubling them, but I won't be doing quadruple batches, which are always unwieldy. 2) There are exactly three new pieces of kitchen equipment I am going to need for all these recipes: a candy thermometer (my mom might have one I can borrow), a chocolate thermometer, and a mini-muffin tin (see previous parenthetical).

I'm headed to Pearl River for miniature Chinese takeout boxes. They're four for a dollar. I'll probably get 32, for $8, and I'll try to pick up some cellophane or tissue paper there too, for under $10. Budget another $25, tops, for new kitchen tools, and I'm left with about a quite-satisfactory $60 ($10-$15 per recipe) for the purchasing of ingredients. I should definitely be able to do it on that. I'll make my own gift tags, or just label the boxes. This project will provide gifts for coworkers, friends, and less-immediate relatives, and if I do do it for $100, the cost will be $3.13 per gift. And I think the gifts are quite satisfactory ones, too, especially if I do a little decoration of the boxes.

The project will officially kick off this Sunday, when I'll be back from Chicago. Hopefully, I'll get to Pearl River then for the boxes, and the fun can begin. (Because it's food, I can't work too far ahead of schedule, but I can certainly begin the making of lists and assembling of ingredients.)

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