Moroccan Pickling Spice (Organic)


SKU: B102 Categories: ,

Product Description

Package weight:  1 ounce

An old Oriental blend of spices used to flavor the famous preserved lemons used in African, Mediterranean and Middle Eastern cuisines.

Ingredients: Organic Cinnamon Chips, Organic Coriander Seed, Organic Lemon Peel, Bay Leaf.

No Salt

No Sugar

*Flavor preserved lemons or any pickle recipe.

*Grind in a spice mill to flavor your favorite Middle Eastern dish.

*Wrap in cheese cloth, or place in a mesh tea ball; submerge in the cooking liquid for poached meats.

*Add to wine, vinegar or brine for a great meat marinade.


RECIPE:  Preserved Lemons

2 pounds Meyer lemons, quartered lengthwise

1 pound lemons, juiced

1/2 cup sea salt


Place a layer of lemon wedges in a clean sterilized jar; cover with 1 tablespoon salt and 1/2 teaspoon spice blend.  Repeat layers, pressing down on lemons as you layer them.  When jar is full, leaving 1 inch from rim, cover with lemon juice.

Repeat this process in as many jars as needed.  Keep extra salt and some extra lemons to juice should you need more.  Cap each jar tightly and store away from heat and light for 1 month.

Should you find a white mold on an exposed piece of lemon, trim or wash it off.  It is a harmless mold that grows on portions of the lemon not covered by juice.  Rinse the lemons before using and proceed with your favorite recipe calling for these delicacies.  Most people discard the pulp and only use the rind.

*Toss with shrimp in pasta.

*Search for Middle Eastern and African recipes for tagines.

*Mince and stir into chunk tuna; mound on salad greens and drizzle with a lemon vinaigrette.

*Present as gifts to friends and hosts.  These are otherwise very expensive to buy.

*Heavily spiced meat stews and bean dishes benefit from the salty lemon flavors.

*Liven up couscous, rice and quinoa.


RECIPE:  Roman Cantaloupe Pickles

5 cantaloupe

1/4 cup pickling salt

7 cups sugar

2 cups white vinegar


Remove rind and seed from cantaloupe.  Cut into 1-inch chunks.  Dissolve salt in 1 quart water and pour over melon; let stand for 2 hours.  Drain, rinse and place in a kettle, covering with water.  Bring to a boil, lower heat and simmer 10 minutes.  Drain and place in a large mixing bowl.

Combine remaining ingredients in a saucepan.  Bring to a boil, lower heat and simmer for 15 minutes.  Strain and pour boiling syrup over cantaloupe, cover and let stand at room temperature overnight.

The next day, return cantaloupe and syrup to a kettle and heat just to boiling.  Ladle into hot sterilized jars, making sure melon is covered by syrup.  Seal and process in a hot water bath for 5 minutes.

*Serve where you would any pickle or relish.  Good with roasted meats, especially beef, pork and fish.  Open a jar at your next cookout.  It goes great with brisket, hamburgers and hot dogs.

*Fold in vanilla yogurt to accompany cold meat trays.  A sprinkle of cinnamon is a nice garnish.

Yield:  7-8 pints


RECIPE:  Preserved Pears

4  15-ounce cans pear halves in heavy syrup, sliced lengthwise

Juice of 1 whole orange

Juice of 1/2 lemon


Zest of 1 whole orange, grated

Zest of 1/2 lemon, grated

2 tablespoons crystallized ginger, chopped fine

Drain pears, reserving syrup.  In a sauce pan combine reserved syrup with citrus juices and MOROCCAN PICKLING SPICE.  Bring to a boil, lower heat and simmer for 15 minutes.  Strain and return syrup to sauce pan.  Add remaining ingredients and pears.  Simmer over medium heat for 15 minutes.

Pour into a container, cool and cover.  Store in the refrigerator until ready to serve.

*Serve as an accompaniment to grilled and roasted meats.

*Top with vanilla yogurt and honey for a simple dessert.

*These pears will keep up to three weeks in the refrigerator.


RECIPE:  Rosy African Relish

3 cups tart apples, chopped

2 cups firm pears, chopped

1 onion, chopped

1 sweet red bell pepper, chopped

1 cup golden raisins, chopped

3 cups sugar

1 and 1/2 cups white vinegar

1 tablespoon salt

1/2 tablespoon organic rose bud and petals, crushed


2 teaspoons rosehips, cut and sifted

Combine everything in a 4-quart kettle and simmer, uncovered; stir occasionally, until reduced and thickened.

Ladle into hot sterilized jars immediately, and seal.  Allow to cool completely on the countertop before storing away

Yield:  About 4 pints


RECIPE:  Algerian Pickled Beets

3 pounds beets, cooked, peeled and sliced

2 cups white vinegar

1 cup water

1/2 cup sugar

1 tablespoon MOROCCAN PICKLING SPICE, wrapped and tied in cheese cloth

Boil vinegar, water, sugar and spices together for 15 minutes.  Discard spice bundle.  Keep at a simmer while you pack the beets into hot sterilized jars.  Pour hot liquid over beets, seal jars and process in hot water bath for 30 minutes.

*This is a perfect recipe for baby beets if you happen to grow your own.

Yield:  2-3 pints


RECIPE:  Southern Watermelon Pickles

2 pound watermelon rind, peeled

1/4 cup pickling salt

4 cups water

2 cups sugar

1 cup white vinegar

1 and 1/2 tablespoon MOROCCAN PICKLING SPICE

Make sure all the red and pink flesh is scraped from the rind; cut into 1-inch cubes.  Dissolve salt in 4 cups water and pour over watermelon rind.  Soak overnight in the refrigerator; drain and rinse the next morning.  Cover rind with fresh water and cook until tender.

In a large kettle, combine sugar, vinegar, MOROCCAN PICKLING SPICE and 1 cup water; simmer for 15 minutes, then strain.  Return syrup to kettle and add the drained watermelon chunks.  Simmer until rind turns clear.

Pack into hot sterilized jars with enough syrup to cover watermelon.  Seal and process in a boiling water bath for 5 minutes.

*These are mighty good with barbeque, fried chicken and fried fish.

*Dice and fold into tuna or chicken salad.

*For a quick hors d’oeuvre, dice 1/4 cup Southern Watermelon Pickles and fold into softened cream cheese.  Mound on a plate and pour some of the syrup over the top.  Serve with crackers.

Yield:  2-3 pints











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Additional Information

Weight 2 oz
Dimensions 6 x 4 x 2 in

1 Ounce


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