This is my homemade pickling spice. To be wholly honest I don’t use it very often. I make a lot of pickles, but I prefer my pickled vegetables to taste of vinegar and garlic and maybe one other flavour like dillseed or caraway. The only preparation for which I regularly use this mixture is corned beef, which I make once a year, for St. Patrick’s Day or sometimes Easter.
That being said I do really love the flavour and aroma of this blend. To me there is something festive but medieval about it. It conflates the so-called sweet spices (allspice, clove, cinnamon) and savoury spices (pepper, mustard, coriander, bay). That distinction between “sweet” and “savoury” flavours is more or … Continue reading.