Every year, just before the first garden vegetables are ready to harvest, I prepare a pickling spice blend for all my small-batch pickling. I only make a few jars of pickles per vegetable (I eat or freeze the rest), so my spices generally last through the whole summer, or until I’m ready to start making dill pickles. I use this spice blend with pickled carrots, onions, green tomatoes, etc., and I always refer to the National Center for Home Food Preservation website for instructions on how to make the brine, depending on which vegetable I’m working with.
This year, I have friends who have planted their first vegetable garden, and are eagerly awaiting their harvest. To help them out, I thought it would be fun to share a few packages of my pickling spice blend for them to try on their own vegetables.
To make this for yourself or your garden-loving friends, you’ll need:
Pickling Spice Blend
Add the following to each bag:
• 1 cinnamon stick, broken into pieces
• 2 bay leaves, crushed
• 1 pinch of cloves, crushed
• 2 tablespoons mustard seeds
• 1 teaspoon coriander seeds
• 1-2 tablespoons peppercorns
• 1 teaspoon celery seeds
• 2 teaspoons allspice
• 1 teaspoon red pepper flakes
• 1 teaspoon ginger powder (optional)
Once the spices have been added to the bags, fold the top down twice, cover with the cardstock, and staple into place to secure the top of the bag. Cover the staples with your personalized labels. For my labels, I chose lime colored labels in the style Dottie.
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Pickled Golden Beets Rhubarb Chutney Pickled Asparagus Dilly Beans
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