If like me you grow a lot of fruit and vegetables then you may have that nice problem of a glut leftover at the end of the growing season. No problem. With this pickling spice recipe you'll soon be pickling and preserving for use over the winter months. (See the bottom of the page for links to more of my recipes)
What You'll Need: (Makes about 12 tablespoons)
3 tbsp mustard seeds
3 tbsp peppercorns
2 tbsp allspice berries
2 tbsp coriander seeds
2 tbsp dried ginger
1 tbsp cloves
8-10 mace blades
3 inch cinnamon stick
10 dried bay leaves
tbsp = tablespoon
Directions if using immediately:
If not using immediately store your pickling recipe in an airtight jar out of direct sunlight. Use within 1 year.
Ingredient Tip: A good idea is to crack the ingredients just before using to release their flavours. To do this, I wrap them in a tea towel and bash with a rolling pin. A pestle and mortar also works a treat for this.
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