Pickling Spice 100g

Recipes & Uses

Why Choose a Ready-Made Pickling Spice?

Several classic pickling spices already combined
No need to buy mustard seeds, coriander, peppercorns, bay leaves and other spices separately.

Whole spices infuse slowly
The flavour develops gradually through the brine rather than disappearing immediately.

Works with far more than cucumbers
Use it with onions, beetroot, cauliflower, carrots, eggs, chutneys and relishes.

Easy to remove when needed
Use the spices loose or tie them into a muslin or cheesecloth sachet.

A useful shortcut for preserving season
You concentrate on the vegetables and brine while the spice combination is already taken care of.

What Does Pickling Spice Taste Like?

Pickling Spice is aromatic, tangy, earthy, peppery and gently warm.

Different parts of the blend contribute different characteristics.

Mustard Seeds add mild pungency.

Coriander contributes warm citrus-like notes.

Peppercorns bring peppery depth.

Bay Leaves add herbal aroma.

Chilli contributes gentle warmth.

The result isn't meant to taste like one individual spice.

Instead, the blend creates the familiar complex background flavour associated with traditional homemade pickles and preserves.

How to Use Pickling Spice

Pickled Cucumbers

Prepare your preferred vinegar-based brine.

Add Pickling Spice while the liquid heats so the whole spices have time to release their flavour.

Pour the hot brine over prepared cucumbers and preserve according to your chosen recipe.

Pickled Onions

Use the blend in the vinegar mixture for:

Whole pickling onions
Sliced red onions
Pearl onions

The aromatic spices balance the sharpness of the vinegar.

Beetroot

Add Pickling Spice to the brine when preserving cooked beetroot.

The warm spices complement beetroot's natural sweetness particularly well.

Cauliflower & Carrots

Use the same basic principle with:

Cauliflower florets
Carrot sticks
Mixed vegetables

Pickled Eggs

Infuse the brine with Pickling Spice before adding hard-boiled eggs.

Relishes & Chutneys

Add the blend while cooking tomato relish, piccalilli or fruit chutneys for extra aromatic depth.

How Much Should You Use?

A useful starting point is around:

1–2 tablespoons of Pickling Spice per batch of brine

depending on:

The size of the batch
How strongly spiced you want it
How long the pickles will mature

For a lighter flavour, start with less.

For a more aromatic pickle or relish, use a little more.

Always follow an appropriate preserving recipe for the correct vinegar, salt and processing method.

Use the Spices Loose or Make a Sachet

There are two easy ways to use Pickling Spice.

Add It Loose

Add the spices directly to the brine.

This creates the traditional appearance of visible whole spices in the jar.

Make a Spice Sachet

Place the Pickling Spice into:

Muslin
Cheesecloth

and tie securely.

Simmer the sachet in the pickling liquid, then remove it when the flavour is strong enough.

This gives you a clearer brine without loose spices floating through the finished preserve.

Why Whole Spices Work So Well in Pickling

Ground spices release flavour very quickly and can make brines cloudy or gritty.

Whole spices behave differently.

They release their flavour slowly and gradually, making them ideal for liquids that will sit around the vegetables for days, weeks or months.

They also:

Retain their aroma well during storage

and

Are easier to strain or remove.

That's why so many traditional pickling recipes rely on whole spices rather than powders.

Try It This Way

For quick pickled red onions:

Thinly slice red onion.

Prepare a hot brine using:

Vinegar
Water
A little sugar
Salt
Pickling Spice

Pour over the onions.

Allow to cool and refrigerate according to a suitable quick-pickle recipe.

Use them with:

Burgers
Tacos
Salads
Sandwiches
Curries

One jar can transform several different meals.

Make Mixed Pickled Vegetables

Combine vegetables such as:

Cauliflower
Carrots
Onion
Capsicum

Place them in prepared jars.

Make your preserving brine and add Pickling Spice.

Pour over the vegetables and process according to an appropriate preserving method.

Using several vegetables in one jar is a great way to turn seasonal produce into something you can enjoy later.

Use It in Chutney

Pickling Spice isn't limited to clear vinegar brines.

It also works beautifully in:

Tomato chutney
Apple chutney
Plum chutney
Fruit relish

Tie the spices into a sachet and simmer them with the chutney.

Remove the bag before bottling.

You get the aromatic flavour without leaving whole spices throughout the finished chutney.

Pickling Spice vs Individual Spices

Choose individual spices when:

• You have a specific traditional recipe
• You want complete control over every flavour
• You regularly make the same style of preserve

Choose Pickling Spice when:

• You want convenience
• You don't want to buy several spice packets
• You're making a variety of pickles
• You want a reliable aromatic base

The blend doesn't stop you adding extra spices.

If you love dill, chilli, garlic or another flavour, you can still customise the brine.

Beyond Pickled Cucumbers

Use Pickling Spice for:

• Pickled onions
• Beetroot
• Cauliflower
• Carrots
• Gherkins
• Mixed vegetables
• Pickled eggs
• Tomato relish
• Piccalilli
• Chutneys
• Sauerkraut-style preparations
• Selected meat brines

The real advantage of Pickling Spice is that one packet gives you the complex whole-spice base that would otherwise require several separate ingredients.

A Note on Safe Preserving

When making shelf-stable preserves, use a tested preserving recipe and follow its recommended vinegar acidity, salt levels, jar preparation and processing method.

The Pickling Spice provides flavour.

It does not replace the food-safety requirements of the preserving recipe.

Storage

Store Pickling Spice in an airtight container in a cool, dark and dry place to help protect the aroma and natural oils of the whole spices.