Gardener’s Pickling Spice

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Indexed  July 27, 2011

  Our gardens are finally swelling with sun-kissed fruits and veggies here in the Pacific Northwest. Preserving these gems of summer now will bring much pleasure during the deep cold months of winter as I pop open jar after jar of colorful sauces, jams, salsas, and chutney. Of course, another classic canning technique is pickling! Try this wonderfully herby and spicy recipe for pickling all of your garden favorites. Experiment with cauliflower florets, pearl onions, peppers, carrots, fresh garlic cloves, green beans, watermelon rind, or my favorite, stinging nettle leaves ~ harvested before the plant flowers or goes to seed ~ for a unique and nutritious treat! Feel free to customize the blend by playing with the ratios or add other spices that call to you from the rack. Ingredients      • 3 tbsp Mustard Seed , whole • 3 tbsp Rainbow Peppercorns • 1 tbsp Allspice , whole • 1 tbsp Cardamom , hulled • 3 tsp Coriander Seed , whole • 1 tsp Mace , powder • 1 tsp Ginger , ground • 3 Cloves , whole • 2 Red Chili Peppers , dried and crushed • 1 Bay Leaf • 1 Cinnamon Stick   Mix all ingredients together in a storage jar and use with your tried-n-true pickling recipe. Be sure to label and date your creations. Your homemade pickles will be a big hit when used to make unique charcuterie plates, or when prepared as a delicious gift set decorated with fabric tops and twine.    See the complete post here