We just gave out samples of the garlic scape pickles that Lisa and Angela made. Since they made their own pickling spice mix, I thought I should share that with you if you want to duplicate the flavor more closely. Use a tablespoon of this mix per pint jar instead of the coriander and mustard seed in the recipe from the previous post.
This mix is from Marisa McClellan’ Food in Jars. Which is a great book on “preserving in small batches year-round”. I have actually linked you to her website, which might inspire you to do some more seasonal preserving when you just have a little more that you can use fresh.
Feel free to adjust this recipe according to your taste… or what you have on hand. For a small amount, measure with a teaspoon instead of a tablespoon and just use about 1/6th of a cinnamon stick….
Marisa’s Mixed Pickling Spice (enough for about 20 pint jars)
- 3 Tblsp crushed bay leaf
- 3 Tblsp back peppercorns
- 3 Tblsp whole allspice
- 3 Tblsp coriander seeds
- 3 Tblsp mustard seeds
- 3 Tblsp juniper berries
- 1 Tblsp dill seed
- 1 cinnamon stick, broken into pieces
Combine in a clean jar, seal, shake vigorously to combine and mix. Use during the season for you mixed pickling spice!… cucumbers, beans…. more to come….