In summer, we pickle cucumbers. In autumn, we pickle persimmons. In winter, we pickle beets. In spring, we pickle okra. All year round we use our favorite mixed pickling spice.
There’s no real recipe to pickling spice blend, a little of this and a little of that usually, with a dash of your favorites. The only rule is that there should be plenty of balance between hot, sweet, sour, pungent, and savory spices.
Ours is a simple blend; black peppercorns, dill seed, bay leaf, chile flakes, allspice berries, cassia bark, and mustard seeds form the bulk of it. It’s a fantastic base that takes well to personal blends. Our writer, Garrett, loves to add star anise, dried cloves and juniper berries and use it to pickle chile peppers.
|Ingredients||Spices, red pepper, sulfiting agents. Contains mustard & sulfites.|
|Recommended Applications||Pickling Spice includes a blend of spices and herbs that aid in pickling cucumbers. Can also be used to flavor braised meats, beans, rice dishes, or stews.|
|Basic Preparation||Ready to use as is, no preparation is necessary. For easy use, tie these Pickling Spices in a cheesecloth, tea bag, or coffee filter for quick removal after cooking.|
|Cuisine||Albanian, American, Arabic, Asian, British, Canadian, Chinese, Filipino, German, Greek, Hungarian, Indian, Indonesian, Iranian, Italian, Japanese, Korean, Malaysian, Mexican, Middle Eastern, Pakistani, South American, Southeast Asia, Sri Lankan, Turkish, Vietnamese|
|Shelf Life||3 years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||United States|
|Dietary Preferences||Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||Contains mustard, Contains sulfites|