Pickling Spice is a modern British Fusion recipe for a classic spice blend that is typically used to flavour pickling vinegar. The full recipe is presented here and I hope you enjoy this classic British Fusion version of: Pickling Spice.
I always make my own blend of pickling spices, so I know the flavour will be what I want. This version has travelled the world with me and works for any pickling you need be it red cabbage, onions, capers of dill pickles.
The 'piri piri' (sometimes spelled pili pili) referred to in the recipe is the African birds' eye chilli. Tiny but very hot. Do not confus this with the Thai bird's eye chilli which is larger, but still quite spicy.
1 piece dried ginger (3cm [1 in] long)
2 tbsp mustard seeds
2 tbsp whole allspice berries
2 tbsp whole black peppercorns
2 tbsp whole cloves
2 tbsp dill seeds
2 tbsp coriander seeds
2 tbsp whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red chilli (4cm [1 /12 in] long), chopped or crumbled medium fine, seeds and all (or 2 piri-piri chillies, whole)
Place in a small air-tight jar and place in your spice cupboard. It will keep for up to 2 months.
The pickling spice presented here is a key flavouring ingredient in many pickles and preserves, including the dill pickle (gherkin) recipe on this site.
I always make my own blend of pickling spices, so I know the flavour will be what I want. This version has travelled the world with me and works for any pickling you need be it red cabbage, onions, capers of dill pickles.
The 'piri piri' (sometimes spelled pili pili) referred to in the recipe is the African birds' eye chilli. Tiny but very hot. Do not confus this with the Thai bird's eye chilli which is larger, but still quite spicy.
Pickling Spice
Ingredients:
4 cinnamon sticks (each about 7cm [3in] long)1 piece dried ginger (3cm [1 in] long)
2 tbsp mustard seeds
2 tbsp whole allspice berries
2 tbsp whole black peppercorns
2 tbsp whole cloves
2 tbsp dill seeds
2 tbsp coriander seeds
2 tbsp whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red chilli (4cm [1 /12 in] long), chopped or crumbled medium fine, seeds and all (or 2 piri-piri chillies, whole)
Method:
Prepare the cinnamon sticks and dried ginger by placing in a kitchen towel, wrapping up in this and bashing with a rolling pin or hammer until they have crumbled. Discard any stringy parts from the ginger then place with the other ingredients. Place the ingredients, in batches, into a coffee grinder and grind to a medium powder.Place in a small air-tight jar and place in your spice cupboard. It will keep for up to 2 months.
spices, preserves, pickling, british, fusion, classic, chillies, chilies
Preserves
Britain
Pickling Spice
https://fabulousfusionfood.blogspot.com/2019/04/pickling-spice-recipe.html
Pickling Spice. This is a twist on the traditional British spice blend use to flavour pickles and preserves that includes hot African birds' eye chillies.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7Kmfgo9BFqaPMVnVqfyEhrBmUSjAUKQiRzuAgi3Z2so2QlIHzc66kqmdf3vH_-qQGYgEZlIsfbJr4AsONVrCnIVrKvsLqodIa5vaGUUVJ6KPNrkaG3swLauSd7JQiuYmvxDLt4nw9VE/s1600/pickling-spice.png
2019-04-06
Yield: 1 Jar
Pickling Spice
Pickling Spice. This is a twist on the traditional British spice blend use to flavour pickles and preserves that includes hot African birds' eye chillies.
prep time: 5 mins
cook time: 5 mins
total time: 10 mins
Ingredients:
- 4 cinnamon sticks (each about 7cm [3in] long)
- 1 piece dried ginger (3cm [1 in] long)
- 2 tbsp mustard seeds
- 2 tbsp whole allspice berries
- 2 tbsp whole black peppercorns
- 2 tbsp whole cloves
- 2 tbsp dill seeds
- 2 tbsp coriander seeds
- 2 tbsp whole mace, crumbled medium fine
- 8 bay leaves, crumbled medium fine
- 1 small dried hot red chilli (4cm [1 /12 in] long), chopped or crumbled medium fine, seeds and all (or 2 piri-piri chillies, whole)
Method:
- Prepare the cinnamon sticks and dried ginger by placing in a kitchen towel, wrapping up in this and bashing with a rolling pin or hammer until they have crumbled. Discard any stringy parts from the ginger then place with the other ingredients. Place the ingredients, in batches, into a coffee grinder and grind to a medium powder.
- Place in a small air-tight jar and place in your spice cupboard. It will keep for up to 2 months.
© Dyfed Lloyd Evans
The pickling spice presented here is a key flavouring ingredient in many pickles and preserves, including the dill pickle (gherkin) recipe on this site.
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