Pickling Spice- Traditional (100% Organic)


SKU: S897 Categories: ,

Product Description

Package weight:  2 ounces

The classic mix of whole spices for homemade pickles, marinades and brine solutions for beef, turkey and pork.

Ingredients: organic coriander seed, organic yellow mustard seed, organic dill seed, organic bay leaf, organic cinnamon chips, organic red chile pepper, organic allspice berry, organic ginger root chips, organic black peppercorns, organic clove buds.

No salt
No sugar

*For seasoning roasted meats, place 1 tablespoon for every 3 pounds of meat into a mesh tea ball or tie in cheesecloth.  Immerse in the cooking liquid for the duration of cook time.

*Spoon 2 teaspoons per quart or 1 teaspoon per pint into each jar of pickles to be processed; or boil in the pickling solution, strain and pour over produce packed in sterile jars.  Process as usual per your recipe.

*Combine with wine, vinegar, soy or Worcestershire sauce for a meat marinade.

*Use as a seafood boil (2 tablespoons PICKLING SPICE per quart of water).


RECIPE: Fresh Sweet and Sour Pickles 

1 cup sugar

1 cup white vinegar

1 cup water

1 teaspoon pickling salt


6 firm cucumbers, sliced

1/2 onion, sliced

Combine sugar, vinegar, water, salt and PICKLING SPICE-TRADITIONAL; bring to a boil.   Lower heat, cover and simmer 10 minutes.  Shut off heat and allow to cool with the lid on.

Pour over cucumbers and onions in a container with lid.  Place in the refrigerator overnight.  Bring to room temperature before serving.

*Serve on the side with your favorite food, or dice up and whisk into salad dressings.


RECIPE:  Sweet Pickled Pumpkin

1  3-pound pumpkin, peeled and scraped

1.5 cups white vinegar

2 cups water

4 cups organic golden sugar

1 tablespoon dried, diced orange peel


1 teaspoon cinnamon chips

1 teaspoon salt

Cut pumpkin into 1/2-inch wide sticks, about 3 inches long each.  In a 4-quart kettle, combine everything, except the pumpkin, and bring to a boil.  Lower heat to moderately-high and cook for 5 minutes.  Add the pumpkin, lower heat to medium, and simmer for 20 minutes.

Pack pumpkin strips into hot, sterilized 1-pint mason jars, placing sealable lids on all, and process in a hot water bath for 10 minutes.  Remove and allow to cool before storing in pantry.

Yield:  6 pints


RECIPE:  Pickled Green Beans

4 pounds fresh-picked green beans, cut into lengths to fit a 1-pint jar

For the pickling solution:

5 cups white vinegar

5 cups water

1/2 cup salt

Into each 1-pint jar:

1 whole clove fresh garlic, peeled


Bring vinegar, water and salt to a boil; lower heat and keep at a simmer while you prepare the jars.

Pack green beans upright into hot sterilized 1-pint jars.  Into each jar, place 1 clove garlic and 3/4 teaspoon PICKLING SPICE-TRADITIONAL.  Pour pickling solution over green beans within 1/4 inch of top of jar; no further.

Seal jars and process in a hot water bath for 5 minutes.  Allow to cool on counter before storing in pantry.  The green beans will take 3-4 weeks to fully cure and be ready for eating.

*Use as you would any pickle.  Great with sandwiches and with meals featuring roasted and grilled meats.

*Slice some up and fold into potato salad.  Mince and whisk into salad dressings or sandwich spreads.

A Helpful Hint:  If using green beans bought at a farmers market or the grocery store, make sure they are crisp and not wrinkled and soft; and that they are free from blemishes and rotten spots.

Yield:  7-8 pints


RECIPE:  Garlic Green Tomato Pickles

5 pounds green tomatoes, thick-sliced

Place in each 1-quart jar:

2 whole cloves of fresh garlic


1/2 teaspoon whole dill seed

For the pickling solutions:

4 cups vinegar

4 cups water

1/3 cup pickling salt

Pack tomatoes loosely into hot sterilized 1-quart jars.  Into each jar stuff 2 cloves garlic, 1 teaspoon PICKLING SPICE-TRADITIONAL and 1/2 teaspoon dill seed.

Bring ingredients for pickling solution to a boil and pour over tomatoes.  Seal and process in a boiling water bath for 20 minutes.

Yield:  About 5 quarts


RECIPE:  Tomato Chutney

4  28-ounce cans chopped tomatoes

2 onions, chopped

2 Meyer lemons; peeled, pith and seeds removed, and chopped

Rind from the lemons, chopped

2 cups sugar

2 cups golden raisins

2 teaspoons sea salt

2 cups cider vinegar

2 tablespoons PICKLING SPICE-TRADITIONAL, wrapped and tied in cheese cloth

In a heavy kettle, combine the tomatoes with their juice and all the other ingredients.  Bring to a boil over medium heat and simmer for 1 hour, stirring occasionally.

Reduce heat to low and continue simmering, being more attentive and stirring more frequently to prevent scorching.  Cook this way until the chutney is thickened, about 1 more hour.

Remove spice bundle and discard.  Ladle into hot sterilized jars and seal.  Process in a boiling water bath for 15 minutes.  Cool completely on the counter before storing away.

*Serve with all roasted and grilled meats.  Great with smoked brisket or on top of hamburgers.

*Include as a condiment with cold meat platters.

*Stir into softened cream cheese with grated cheddar cheese for a sandwich spread.

*Spoon over baked chicken breasts or thick pork chops and ham steaks.  Return to oven and bake for another 10 minutes.

*Stir into plain yogurt or sour cream for a delicious vegetable dip.

Yield:  About 5 pints


RECIPE:  Cola Steak

2 pounds boneless beef round steak

3/4 teaspoon garlic salt

1/2 teaspoon black pepper

1 tablespoon flour

2 tablespoons cooking oil

1 onion, chopped

1/2 green bell pepper, chopped

1/4 cup tomato ketchup

1/2 cup carbonated cola beverage

1 tablespoon PICKLING SPICE-TRADITIONAL wrapped and tied in cheese cloth

Cut steak into serving pieces and season with garlic salt and pepper.  Dust both sides with flour.  In an ovenproof skillet, brown both sides of the steak.

Scatter vegetables over meat.  Stir ketchup into cola and pour over meat and vegetables.  Nestle spice bundle into liquid next to steak.  Cover pan with lid or foil and place in a 375 degree oven for 45 minutes.  If pan juices are thin after 45 minutes, uncover and continue to bake until juices are reduced and thicker.  Discard spice bundle before serving.

*Serve with mashed or boiled potatoes, noodles or brown rice.

*Green or yellow vegetables also go well with the flavors of this meal.

*Green tomato pickles or spiced, pickled peaches dress this simple meal up.

Yield:  4 servings


RECIPE:  Pickled Onions

2 pounds pearl or boiler onions

2 tablespoons pickling salt

2 cups water

1 and 1/2 cups white vinegar

1/3 cup sugar


Boil onions for 3 minutes; drain and chill immediately in ice water.  Cut root end and slip skins off.  Dissolve pickling salt in 2 cups water and pour over onions.  Refrigerate for 12 hours.  Drain and rinse.

Bring vinegar, sugar and spices to a boil.  Pack onions in hot sterilized jars.  Pour boiling pickling solution over onions, seal and process in a boiling water bath for 10 minutes.

*Serve with roasted meats or barbeque.

*Include on an antipasto platter.

*Mince up and sizzle in hot olive oil with chopped tomatoes and minced shallots for a quick sauce for chicken breasts, pork chops or lamb chops.

*Impale with colored toothpicks for the cocktail tray.

Yield:  About 2 pints


RECIPE: Texas Plum Chutney

5 pounds fresh plums, pits removed

1 orange

1 lemon

6 cups sugar

1 tablespoon PICKLING SPICE-TRADITIONAL, tied in cheese cloth

1 cup pecan pieces

Chop plums.  Slice orange and lemon, then chop.

In a kettle, place fruit, sugar and spices tied in cheese cloth; cook over medium-low heat uncovered for 1 hour. Remove from heat; lift out spice bundle and stir in pecans.

Pour into a container and cool before covering.  Store in the refrigerator until ready for use.  The chutney will keep up to 3 weeks if refrigerated.

If you wish to preserve in jars, then pour into hot sterilized jars while it is still hot.  Seal and allow to cool on the counter before storing in the pantry.

*Serve as a condiment with roasted meats.

*Stir into softened cream cheese for a spread on toast and bagels.

*Mix with prepared mustard for a glaze on baked ham (1 tablespoon Texas Plum Chutney to 3 tablespoons mustard).

Yield:  4 pints or 8 half pints


RECIPE:  Pickled Glaze for Beef

1/2 cup water

1/2 cup molasses


2 tablespoons cider vinegar

Combine all in a sauce pan and simmer, uncovered 5 minutes.  Steep for 30 minutes before straining.

Brush on baked beef brisket or corned beef.  Bake, uncovered 15 minutes at 350 degrees.






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Additional Information

Weight 3 oz
Dimensions 6 x 4 x 2 in

2 Ounce


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