Pickling Spice CURRY STYLE
Lots of places have their own pickling traditions, and India is no exception to this. Pickling in India is often a weeks long process, done by “aunties” across the entire country. Mangoes are a go-to fruit for pickling but you will find nearly every kind of fruit or vegetable in some sort of a pickle situation.
Pickling has long been used as a way of food preservation, but also to enhance and change the flavors of foods of all sorts. Now we eat pickles because we like them, not because we have to. It used to be that you could only have a specific type of fruit or vegetable year-round if it were pickled or preserved in some other way. Now, these foods are readily available all year.
Pickling spice is a blend used with liquid, typically vinegar, to pickle various foods, but it is also used in seasoning a variety of other dishes. Our Pickling Spice is a blend of whole spices and is artfully hand mixed with rich, premium spices we know our grandma would be proud of.
When using pickling spice it is best to wrap them in cheesecloth or a small sachet and cook them with the pickling mixture. We recommend removing them after cooking rather than aging them with the pickled vegetable.
For best results in pickling we like to boil the vegetables until tender and then drain. Refill your cooking pot with vinegar, salt and sugar and add your pickling spice mixture and bring your vegetables to a boil again for 15-20 minutes. Remove from the heat and let cool. Once cooled, pour your vegetables into sterilized jars and seal. Helpful hint: remove the pickling spice mix before jarring the pickle.
Net WT- 1.0 oz (2 Tablespoons)
Ingredients: Coriander seed, red pepper flakes, brown mustard seeds, cumin seeds, black peppercorns, fennel seed, fenugreek seeds, cinnamon chips, turmeric, whole clove, green cardamom pods, and organic curry leaves.