You've spent all year lovingly growing your fruit and vegetables but now you've got a glut left over! Not to worry. With this pickling spice recipe you'll be able to preserve them for use over the colder months. And if you're like me you always have masses left over, even after giving some away to family and friends, this is an ideal way to use them up. (See the bottom of the page for other recipes)
What You'll Need: (Makes about 12 tablespoons)
10-15 dried bay leaves
2 inch piece dried ginger
3 tbsp mustard seeds
3 tbsp peppercorns
2 tbsp allspice berries
2 tbsp coriander seeds
1 tbsp dill seeds
4 tsp dried chili flakes
2 inch cinnamon stick
tbsp = tablespoon
tsp = teaspoon
Directions if using immediately:
As it uses mainly whole ingredients, stored in an airtight jar out of sunlight this mix will retain its flavours for a good year or two.
Note: If you're making this ahead of time, you can just store the ingredients and only break/crack/crumble them when you're ready to use.
Note 2: There are various ways of cracking/crushing your ingredients:
Ingredient Note: Using as many whole ingredients as possible for this pickling spice recipe is best. If you don't have them all whole you can always leave them out or swap the whole ingredients for pre-ground powders. Though using pre-ground powders will still flavour your preserves, it may make them a bit cloudy.
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