Over the past few days, I have made Zesty Bread 'N Butter pickles, kosher dill pickles, dill slices, bread & butter pickles, freezer pickled and set up a 5 gallon pail of fermented dills. So today, I went to can the fresh packed dill pickles that has soaked overnight only to find myself running low on pickling spice. We live in a small community of about 11,000 and have just lost Sobey's so only have No Frills and Walmart for groceries. About a year ago a small bulk food shop set up and we have M & M Meats for specialty frozen foods as well as a butcher shop and tiny artisan bakery. Home canning is rather popular here especially for jams and pickles. I have always been able to buy pickling spice at No Frills. They are no longer carrying it. I went to the small bulk food shop where I did find pickling spice then hurried home to get my pickles processed. Lesson leaned, I will be stocking up on the ingredients to make my own pickling spice. Here is the recipe.
Pickling Spice Blend
source: Ellie Topp and Margaret Howard, Small- Batch Preserving, (2001), Pp. 141.
Combine 2 tbsp (25 ml) each:
- allspice berries
- cardamom seeds
- coriander seeds
- whole cloves
- mustard seeds
- peppercorns
Store in a tightly sealed container until ready to use.
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