This easy-to-make pickling spice mix is just the thing, if you end up with too much homegrown food leftover at the end of the season and is just the blend for all your preserving needs. Whether it's fruit or vegetables, this recipe couldn't be quicker and easier to make and will add superb flavours. (See the bottom of the page for links to more of my recipes)
Note: If you don't have all the whole ingredients for this pickling recipe you can always swap some like the dried ginger, mustard or coriander seeds for powders. Be aware though, it may make your mix a bit cloudy.
Ingredients: (makes about 8 tablespoons)
tbsp coriander seeds
2 tbsp mustard seeds
4 tsp black peppercorns
4-6 dried red chilies (hot or mild)
1 inch piece dried ginger
3 inch piece cinnamon
6-8 bay leaves
tbsp = tablespoon
tsp = teaspoon
That's all there is to it!
Stored in an airtight jar out of direct sunlight this pickling spice will keep its flavours for a year or two.
Note: Just before using in my preserving, I like to very lightly crush the whole coriander, mustard, cloves and peppercorns in my mortar and pestle. This helps release more of their fabulous flavours.
If you don't have a mortar and pestle, something heavy like a rolling pin makes a good substitute for crushing.
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