Pickling spice 700g

Recipes & Uses

Perfect for Homemade Pickles

Use Pickling Spice when making pickled cucumbers, gherkins and other classic vinegar pickles.

The combination of mustard, coriander, pepper, bay and chilli develops gradually in the brine, giving your preserves a more complex savoury flavour.

Ideal for Pickled Onions

Add the spice blend directly to your vinegar mixture when preparing pickled onions.

Using one balanced blend saves you from buying and measuring several individual whole spices.

Great for Pickled Vegetables

Use with vegetables including:

• Cauliflower
• Carrots
• Beetroot
• Cucumbers
• Onions

These are among the preserving uses recommended on SpicenEasy's current product page.

Perfect for Chutneys & Relishes

Add Pickling Spice to tomato relish, fruit chutney, piccalilli and other homemade preserves for extra aromatic depth.

The live SpicenEasy page specifically recommends the blend for both relishes and chutneys.

Excellent for Sauerkraut & Preserving

Whole spices can also be used to add warmth and complexity to sauerkraut and other fermented or preserved vegetables.

SpicenEasy's current product description specifically highlights sauerkraut as one of the blend's traditional applications.

Use in Pickling Brines

The current product guidance recommends adding approximately 1–2 tablespoons of Pickling Spice to a vinegar-based brine.

You can add the spices directly, or tie them in muslin or cheesecloth to make a spice sachet when you want the flavour without loose spices remaining in the finished preserve.

Also Useful for Savoury Brines

Pickling Spice can also be used to flavour brines for certain savoury dishes.

SpicenEasy's current page suggests it for poultry or pork brines, as well as pickled eggs and fish.

What's in SpicenEasy Pickling Spice?

The current blend contains:

Mustard Seeds, Coriander, Bay Leaves, Peppercorns and Chillies.

Putting this ingredient information prominently on the product page is useful both for customers and for search engines trying to understand the product.

Why Use a Ready-Made Pickling Spice Blend?

Traditional pickling recipes often require several individual spices.

A ready-made blend gives you a convenient way to add mustard, coriander, bay, pepper and chilli without purchasing and measuring every ingredient separately.

Buy Pickling Spice in Bulk in New Zealand

The generous 700g pack is ideal for keen preservers, cafés, food producers, caterers and anyone making larger batches of pickles, chutneys and relishes. The product is currently listed in SpicenEasy's Bulk Buy range.

Order Pickling Spice online in NZ from SpicenEasy for homemade pickles, chutneys, relishes, preserved vegetables and brines.

Storage

Keep tightly sealed in an airtight container in a cool, dark and dry place to maintain the aroma and flavour of the whole spices. 

Why Choose Our Pickling Spice Blend?

Perfectly Balanced Blend: We’ve mastered the ratios of spices for a well-rounded flavour that is tangy, aromatic, and slightly warm. Ultimate Convenience: No need to buy and measure multiple individual spices. Everything you need for classic pickling is in one bag.

Whole Spice Quality: Features whole spices that retain their potency longer than pre-ground powders, ensuring a robust flavour infusion. 

Culinary Inspiration: How to Use Pickling Spice Create a wide array of tangy treats: Classic Pickles: The essential mix for dill pickles, gherkins, and pickled cucumbers.

Pickled Vegetables: Perfect for pickled onions, cauliflower, carrots, and beetroot. Relishes & Chutneys: Add a tablespoon to tomato relish, piccalilli, or fruit chutneys for depth.

Pickled Eggs & Fish: A key seasoning for brines for pickled eggs and fish. Brining Solutions: Use in brines for poultry or pork before cooking to add flavour and tenderness.

How to Use: Add 1-2 tablespoons of the blend directly to your vinegar-based brine. For a clearer brine and easier removal, you can tie the spices in a muslin cloth (cheesecloth) to create a sachet.

Storage: Keep in an airtight container in a cool, dark, and dry place to maintain the potency of the whole spices.