Pickling Spices in 700ml Mason Jar
PICKLING SPICE KIT; natures harvest preserved in a natural way with nothing artificial. Comes complete with our blend of whole spices, additional whole Cinnamon sticks, Bay leaves and dried Chili Peppers, so you can be creative with your pickling.
Makes 12 jars of 500 ml
PICKLING SPICE KIT; natures harvest preserved in a natural way with nothing artificial. Comes complete with our blend of whole spices, additional whole Cinnamon sticks, Bay leaves and dried Chili Peppers, so you can be creative with your pickling. Complete with with easy to follow recipes for a variety of pickle.
RECIPES INCLUDED – Traditional Pickles, extra special with our spice blend – Traditional Pickles with Zing, a nice spicy addition – Zesty Green Beans & carrots, great for cocktails – Traditional Pickled Beets, with a stick of cinnamon.
Store dried seasoning blends in a Cool, Dry, Dark pantry or cupboard for longest shelf life
Packaged in our original sealed containers storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) to provide a minimum shelf life without appreciable loss of flavour or functional characteristics.
Spices (bay leaf, chili pepper, cinnamon, cloves, coriander, dill, fennel, fenugreek, mustard, black pepper), canola oil.
Spices Mix: Prepared in Canada
Cinnamon Stick: Product of Indonesia
Bay Leaves: Product of Turkey
Chili Peppers: Product of India
What to do:
Important facts to know about pickling:
You dont need to break out the enormous stockpot or heat-seal your jars to enjoy pickles. Even the most basic quick-pickles will keep for a few weeks to a month or two in the fridge.
For best results use Kirby pickles, preferably from a farmers market. Store bought pickles often have a wax coating. This variety has a thicker peel that can withstand the pickling process and delivers a crunchier bite. Be sure to wash them thoroughly. Make sure to trim ¼ inch off the cucumber ends, the blossoms contain enzymes that cause them to soften.
Always use pickling salt, table salt contains iodine that can darken the vegetables and make the brine cloudy.
Only use soft water, hard water causes cloudiness. You can soften your water by boiling it for 15 minutes and letting it cool for 24 hours. Then skim the impurities from the top and be sure not to disturb the minerals that have settled at the bottom.
Malt and cider vinegars can cause cloudiness as well.
To avoid garlic turning green/blue in the pickling process, use older garlic. There is an enzyme in fresh garlic that reacts to the acid in the vinegar. Green/blue garlic is not dangerous to eat, just unappealing to the eye.
Never, ever change the vinegar to water ratio in a recipe for canning non-acidic foods. These recipes have been developed in labs to ensure the correct amount of acidity required to eliminate the chance of botulism. Botulism grows in an air-free, low-acidic environment.
When we can vegetables we seal low acid food into an oxygen free environment. You may alter the spices you chose to put in but nothing else.