Pickling Spices

Pickling Spices are a hot mix of sweet, peppery flavours. The spice mix contains cloves, allspice, brown mustard seeds, coriander seeds, mace blades and galangal.

Pickling involves immersing foodstuffs in a substance such as brine or vinegar to extend shelf life. The process has been around for centuries! It was first created to preserve food found in abundance or for long sea journeys.

Pickling spices have a confusing origin. Some believe they derive from India, where they are called ‘achar’. Historically, the country pickled cucumbers and traded them to the Middle East. Others believe the spices are European, where pickling appears within Czech, Polish and Eastern Europe cuisines. The name ‘pickling’ could derive from the Dutch word ‘pekel’.

Clearly, pickling is a globally practised preservation method, and various cultures have their unique pickling spice blends and techniques that reflect their culinary preferences and available ingredients. For example, kimchi is an essential part of Korean culture and is often made in large quantities for the winter season. Meanwhile in the UK, we can’t resist a pickled egg!

These are perfect to use when pickling onions, beetroot, eggs and mixed vegetables. Try also for your next homemade sauerkraut!

To use, simply add to vinegar and bring to the boil. Leave to cool and the flavours will develop. Strain and then use the flavoured vinegar to pickle anything you can get your hands on!

Includes