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Mediterranean Pickling Spice (100% Organic)

$6.00

SKU: B100 Categories: ,

Product Description

Package weight:  2 ounces

Pickle like a Greek! This is a good blend with many uses: pickles, brines, marinades, bouquet garni for soups and stews.

Ingredients: Organic Red Chile Flakes, Organic Cumin Seed, Organic Coriander Seed, Organic Chopped Onion, Organic White Peppercorns.

No Salt
No Sugar

*Use in any pickle recipe.

*Simmer in salt and vinegar for a dressing over fresh vegetables.

*Whir in a spice grinder for a versatile seasoning.

 

RECIPE:  Grecian Cucumber Pickles

1 pound whole pickling cucumbers

For the pickling solution:

3 cups water

1 cup white vinegar

3 tablespoons pickling salt

Place in a 1-quart jar:

1 tablespoon pickling salt

2 teaspoons MEDITERRANEAN PICKLING SPICE

Bring water, vinegar and 3 tablespoons of salt to a boil; keep at simmer while you prepare the jars.

Pack cucumbers upright in hot sterilized 1-quart jars.  Into each jar, place 1 tablespoon salt and 2 teaspoons MEDITERRANEAN PICKLING SPICE.  Pour boiling pickling solution over cucumbers until jar is filled to 1/4 inch of top; fill no further.

Seal immediately and allow to cool before storing in the pantry.  The pickles will take 4 weeks to cure in the pickling solution.  Afterwards, they will be good for 2 years as long as the seal does not break.

Yield:  2 quarts

 

RECIPE:  Green Tomato Pickles

8 pounds green tomatoes, quartered

3 onions, halved then sliced

1/2 cup pickling salt

2 cups sugar

2 cups white vinegar

2 tablespoons MEDITERRANEAN PICKLING SPICE

1 tablespoon dried ginger chips

In a large mixing bowl, toss tomatoes and onions with salt.  Allow to stand for 1 hour.  After 1 hour, rinse well, drain and set aside.

In a sauce pan combine sugar, vinegar, MEDITERRANEAN PICKLING SPICE and ginger; bring to a boil, lower heat and simmer 10 minutes.  Strain and pour liquid into a large kettle.  Add tomatoes, onions and ginger chips.  Bring just to a boil and remove from heat.

Ladle hot relish into hot sterilized jars; cover with syrup and seal.  Allow jars to cool on counter before storing away.  The relish is good to eat now, but will be better after a 3-week cure.

*Serve with sandwiches, fried fish, brisket, burgers and hot dogs.

*Chop and fold into potato or macaroni salad.  Add to chicken and tuna salad.

*Perfect on a cheese or cold meat platter with whole grain mustard and fresh vegetables.

*Instead of salsa, top scrambled eggs with chopped Green Tomato Pickles.

*For a light and healthy snack, serve with cream cheese and crackers.

Yield:  7-8 pints

 

RECIPE:  Egyptian Mixed Pickle

1/2 pound gherkin-sized pickling cucumbers

1 large carrot, peeled and cut into sticks 1/2 inch x 2 inches

1/2 cauliflower, broken into  florets

2 medium white turnips, peeled and cut into eighths

1 sweet red bell pepper, cut into strips 1 inch x 2 inches

1/2 green bell pepper, cut into strips 1 inch x 2 inches

1 golden yellow beet, peeled and cut into sticks 1/2 inch x 2 inches

Place in each 1-quart jar:

2 whole cloves fresh garlic, peeled

2 teaspoons MEDITERRANEAN PICKLING SPICE

For the pickling solution:

3 cups water

1 cup white vinegar

4 tablespoons pickling salt

Toss vegetables together in a large bowl to distribute evenly; pack into hot sterilized jars.  Into each jar place 2 cloves garlic and 2 teaspoons MEDITERRANEAN PICKLING SPICE.

Heat water, vinegar and salt to boiling and pour over vegetables.  Seal and process in a hot water bath for 5 minutes.  After cooling thoroughly, store in the pantry for 1 month before serving.

Yield:  2-3 quarts

 

 

 

 

 

 

 

 

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Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in
Size

2 ounce

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