O.K.?? Pickeling spice--bay leaves, allspice, cloves, peppercorns, cinnamon, what else?? Help please

by weight

cinnamon
allspice
mustard seed
coriander
bay leaves
ginger
chillies
cloves
black pepper
mace
and cardamom

that's McCormack's

 
Here is what Penzey's puts in theirs...

"Pickling Spice
A high-quality blend for all pickling and canning, and packed with flavorful spices for traditional recipes. Use 2-3 tsp. per quart for bread and butter pickles, pickled eggs or onions, canned tomatoes and peppers. For dill pickles, add fresh dill sprigs and garlic cloves. Also nice for sauerbraten. We use less mustard seed than most pickling spice mixes, as mustard is the least expensive spice around. Penzeys pickling spice has the proper blend of spices, mustard and bay leaves. Hand-mixed from: yellow and brown Canadian mustard seeds, Jamaican allspice, cracked China cassia, cracked Turkish bay leaves, dill seed, Zanzibar cloves, cracked China ginger, Tellicherry peppercorns, star anise, Moroccan coriander, juniper berries, West Indies mace, cardamom and medium hot crushed red peppers."

I have used their mixture for many years and am very happy with it.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspicklingspice.html

 
I hope this helps: Bread & Butter Pickles from:Rumford Complete Cook Book 36th edition: 1944-

Bread and Butter Pickles

24 medium-sized cucumbers
6 onions, peeled
1 quart mild vinegar
2 cus brown sugar
2 teaspoons celery seed
2 teaspoons cassia buds (?) I eliminated this from recipe when I made this recipe
1 teaspoone cayenne pepper
1 teaspoon turmeric

Directions:

Wash cucumbers, slice them and onions very thin, soak over night in brine to cover (3/4 cup salt to each quart water). Brine is: 3/4 cup salt to each quart of water

Next day:

Scald together vinegar, sugar, spices, and seasonings:

Place well- drained cucumbers and onions into sterilized jars:

Pour scaled vinegar, sugar, spices, and seasonings in jars over the cucumber and onions then seal jars.

I loved these pickles we found them delicious.

I hope this helps you if not...... another recipe smileys/smile.gif

 
Here's a recipe from Small-Batch Preserving by Ellie Topp & Margaret Howard...

Pickling Spice Blend

Combine 2 tbsp each: allspice berries, cardamom seeds, coriander seeds, whole cloves, mustard seeds, and peppercorns. Add 2 bay leaves, crumbled; 2 cinnamon sticks, broken; 2 small pieces dried gingerroot, chopped, and 2 small dried red chilies, crushed (1-2 tsp. hot pepper flakes). Store in a tightly sealed container until ready to use.

 
and here's another from The Food Lover's Guide to Canning by Chris Rich & Lucy Clark Crawford...

Mixed Pickling Spices

Combine the following ingredients:

1 cinnamon stick, broken into pieces
1 dried chili pepper, broken into pieces
2 tsp. ginger
1-1/2 tbsp. crushed bay leaves
1 tbsp. cardamom seed
1-1/2 tbsp. mustard seed
1 tbsp. allspice
1 tbsp. coriander
whole peppercorns to taste

 
well Judy, I am so p.o.ed at myself, I always come to a job with my ziplocks of Penzeys, qualify for

dummy of the year, didn't do it. Think between Rick and Andreain and the bits I have on board I can fake it.
Did I mention, the supplies in this galley suck and my next posts may be from home!!We are at the dock in Galveston now.
Dianne, that pickle recipes is saved, sounds good, this time I am making Chicken Adobo, still have to find the cider vinegar!!!
Thanks all!!!
(((hugs)))))
Nan

 
Nan, I don't like cider vinegar, so I use white and add some frozen apple juice concentrate. Do you

have that handy? It gives that extra zing you are missing. I just never have cider vinegar on hand because the smell just turns my stomach.

 
i tried to donate it science, but...

i got a terse rejection letter (something about national security...).

 
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