Pickling Spice

Over the years, my basic pickling recipe has become …

  • 2 tsp mustard seed
  • 1 tsp coriander seed
  • 1 tsp black peppercorns
  • ½ tsp whole allspice
  • ½ tsp red chilli flakes (or fresh chillis, 1 for each jar)
  • 1 bay leaf

… my default for pickles and chutneys; enough for 1 pint/600ml of vinegar. Simple enough to use; just add to the vinegar, and bring to a gentle boil for 2-3 minutes.

Tweaks. The whole point is that each new batch should have its own surprise, and taste just a little different. I generally add one (rarely more) of these little extras …

  • 2-3 whole cloves
  • ½ tsp ground ginger, or grated root ginger
  • the seeds from 3-4 cardamom pods
  • a blade of mace
  • a stick of cinnamon
  • a few juniper berries
  • 1 tsp of dill or fennel seeds
  • 3-4 cloves of peeled garlic
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