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Rio Grande Citrus Pickling Spice (50% Organic)

$5.00

SKU: B96 Categories: ,

Product Description

Package weight:  1 ounce

Citrus peel and whole spices for your pickling needs; also great placed in a spice ball and dropped into the pan with a pot roast.

Ingredients: Organic Chopped Lemon Peel, Chopped Orange Peel, Organic Coriander Seed, Allspice Berry, Green Peppercorns, Lemon Verbena Leaf, Mexican Oregano, Organic Garlic, Chopped Bay Leaf

No salt
No sugar

*Add 1 tablespoon per quart or 1 teaspoon per pint to your favorite pickle recipe.

*Simmer fruit and sugar with this blend for an interesting addition to any recipe calling for fruit sauce or sugar syrup.

*Great for marinades and brine solutions for meats.

*Place in a mesh tea ball and add to the cooking liquid for pot roast.

 

RECIPE:  Citrus Turkey Brine

2 cups sea salt

2 cups organic golden sugar

1/2 package or 1 ounce RIO GRANDE CITRUS PICKLING SPICE

1 gallon water

Combine all in a stock pot and boil 5 minutes.  Lower heat and simmer 10 minutes.  Turn off heat and allow spices to steep in brine while it cools.  Strain and discard spices.  Pour brine into a very large vessel (one that will hold a 10-20 pound turkey).  Clean turkey, removing giblet package.  Immerse bird in cooled brine, making sure liquid fills the cavity.  Weight down if necessary and add enough extra water to just cover turkey.  Cover and refrigerate 12 hours or overnight.

The next day, remove the turkey from the brine and rinse well.  Discard the brine.  Your turkey is now ready to roast as usual.

 

RECIPE:  Citrus Pickled Beets

8 medium beets, peeled and sliced

1 cup white vinegar

1 and 1/2 cups water

1 cup sugar

1 tablespoon RIO GRANDE CITRUS PICKLING SPICE

Pack beets into hot, sterilized jars.  Boil remaining ingredients for 10 minutes, strain and pour hot spiced vinegar over beets.  Seal and process as usual.

 

RECIPE:  Quick and Easy Citrus Pickled Beets

1  8-ounce can sliced beets

1/2 cup white vinegar

2 tablespoons sugar

1 tablespoon RIO GRANDE CITRUS PICKLING SPICE

1 tablespoon dried, chopped onion

1/2 teaspoon salt

Drain beets, reserving liquid.  Place beets in a Pyrex or stainless steel bowl and set aside.

In a sauce pan, combine remaining ingredients and bring to a boil.  Lower heat and simmer 10 minutes.  Strain and pour hot liquid over beets.  Refrigerate 4 hours or overnight before serving.

*The marinating time can be shortened to 1 hour, but overnight brings out the most flavor.

*Stir in some thick, plain yogurt for a healthy condiment to cold cut trays and buffets.

*Drain, julienne and top fresh salads.  Fold into grated carrots with a generous squeeze of orange juice for carrot salad.

 

RECIPE:  Pickled Turnips

2 pounds firm white or purple top turnips, peeled and cut into eighths or half-inch sticks

For each 1-pint jar add:

1 teaspoon RIO GRANDE CITRUS PICKLING SPICE

1/2 teaspoon pickling salt

For the pickling solution:

3 cups water

1 cup white vinegar

3 tablespoons pickling salt

Pack turnips into hot sterilized 1-pint jars. Place 1 teaspoon RIO GRANDE CITRUS PICKLING SPICE and 1/2 teaspoon salt on top.

Heat water, vinegar and salt in a sauce pan and pour over turnips and spices.  Fill jars to within 1/4 inch of top, no more.  Seal and allow to cool on counter before storing away to cure for one month.

*Serve with any roasted or grilled meat.

*Goes great as an accompaniment to cabbage dishes.

*Place on the buffet with cold meats and salads.

Yield:  4-5 pints

 

RECIPE:  Pickled Sweet Red Peppers

3 pounds sweet red bell peppers, cored and cut into 1/2 inch strips

2 cups sugar

2 cups white vinegar

2 cups water

1 tablespoon RIO GRANDE CITRUS PICKLING SPICE

1 teaspoon salt

Blanch peppers in boiling water for 3 minutes; drain.

In a 4-quart kettle, combine remaining ingredients and boil for 10 minutes.

Pack pepper strips into hot sterilized jars and pour boiling pickling solution over them within 1/4 inch of jar rim.  Seal and process in a hot water bath for 10 minutes.

*Serve with roasted, braised, broiled or grilled meats.  Include with a smoked brisket.

*Top sandwiches, burgers or hot dogs.

*Garnish potato salad and include on an antipasto platter.

*Mince and combine with sliced olives stirred in hot olive oil and garlic for a quick and simple topping for grilled pork cutlets or chicken breasts.

Yield:  About 4 pints

 

 

 

 

 

 

 

 

 

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Additional Information

Weight 2 oz
Dimensions 6 x 4 x 2 in
Size

1 Ounce

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