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Pickled Vegetables

Understanding Spices

As autumn gets underway with its ever-changing display of rustic colours, it also signifies changes in the types of food that we enjoy. Barbecued meats and salads make way for hearty soups, casseroles, jacket potatoes, curries, fruit pies and a host of other autumnal fare. Exciting times!
Of course that means it’s also the time of year to be making delectable chutneys, jams and pickles from the fabulous fruit and vegetables that both nature & hard working farmers present to us. They can then be enjoyed throughout the winter months, especially at Christmas and New Year, when they are the perfect accompaniments to meats and cheeses. Bottled in attractive jars, homemade preserves & chutneys make thoughtful gifts too.
Don’t forget to stock up with Pickling Spice, which can be elusive at this time of year, when demand can outstrip supply! We are particularly proud of ours, hand-blended here at Seasoned Pioneers, a hot mix of the sweet peppery flavours of cloves, peppercorns, allspice, black mustard seeds, mace, galangal root & coriander seeds.
Not only good for pickling, the blend is also perfect used in slow cooked pot roasts and stews or in soups and rice dishes. Pickling spice is not just for pickles anymore!

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