Canning recipes generally call for “Pickling Spices” in preserving dill pickles, sweet pickle or perhaps sour pickles. Actually anything that you pickle you will need to use a similar spice even if it is pickled vegetables.
You can easily go to your local supermarket and purchase a readily made supply of pickling spices however I for one like to variety my mixture according to the pickling that I intend to do. Being involving in canning and preserving food for a long time I have accumulated several favorite recipes for pickling spices. The usual ingredient food in most commercial spice mixes are mustard seed, cinnamon, allspice, bay leaves, clove, dill seed, ginger, coriander, peppercorns, mace, juniper berries and cardamom. The particular one that you buy may contain any or all of these spices. In addition, those people who desire a hotter spice mix may care to add items such as crushed hot peppers.
Below I have listed my favorite recipes that contain the basic ingredients. These spices in the mixes that I list can be varied to suit your particular taste depending on what you want the final product to taste like.
Basic Home Made Pickling Spice
- 2 tablespoons of mustard seed
- 1 teaspoon of ground ginger
- 1 tablespoon of whole allspice
- 1 teaspoon of dried red pepper flakes
- 2 tablespoons of coriander seeds
- 1 crumbled bay leaf
- 2 whole cloves
- 1 2 inch cinnamon sticks
To begin these recipes combine all the above ingredients and mix well. Store them in an airtight jar or container. Use in creating your favorite pickle recipes wherever it called for pickling spices. This recipe will make 1/3 of a cup.
Spicier Homemade Pickling Spice
- 1/4 cup of mustard seeds
- 1/4 cup of dill seed
- 1/4 cup of coriander seeds
- 3 Tbsp. of crushed chili peppers
- 2 Tbsp. of crushed bay leaves
- 1 Tbsp. of celery seeds
- 1 Tbsp. of white peppercorns
- 1 tsp. of black peppercorns
This particular recipe is a bit spicier then the previous one. Merely combine all the listed ingredients together, mix well and store them in an airtight container that remains in a cool, dry location. When you want to use it just place the desired amount of the spices in cheesecloth and use it in your recipes.
Now you have your own dry mix recipes for pickling spices. There is no longer a chance of running out and you may perhaps save some money in the process. Good luck.
Copyright @ 2009 Joseph Parish
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