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  • 10/23 Nat'l Canning Day 1

    From Dave Drum@1:3634/12 to All on Tue Oct 22 15:42:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: My Basic Pickling Spice
    Categories: Herbs, Preserving
    Yield: 2 1/2 cups

    1/2 c Mustard seed
    1/4 c Coriander seed
    1/4 c Fennel seed
    1/4 c Whole allspice berries
    1/4 c Whole cloves
    1/4 c Dill seed
    1/4 c Celery seeds
    1/4 c Cinnamon sticks; crushed
    1/4 c Black peppercorns; cracked
    2 tb Dried ginger; coarse chopped
    3 Dried red chilies; crushed
    6 Dry California bay leaves;
    - crushed

    Blend all the ingredients together by placing them in
    a jar, adding a lid and shaking them well.

    NOTE: I usually whizz the bay leaf, ginger, cinnamon
    and the chilies in the R2-D2 spice/coffee grinder.

    Add a label with the date and list the ingredients.

    Store the spice in a cool dark place for up to 12 months.
    Or refrigerate. For really long-term storage use the
    freezer compartment of your ice box.

    Uncle Dirty Dave's Kitchen

    MMMMM

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