Yelton Manor Bed and Breakfast pickles are the highlight of our afternoon Beach Break Snacks, 3PM-6PM every day. I make at least 12 different kinds, preserving the ongoing summer harvest of fresh vegetables from early spring asparagus to late season brussel sprouts. I use our many different herbs and spices, and I use fresh dill and other herbs from the garden. I make a tarragon brine, a cumin pickle (very Indian flavor) and a star anise (very Asian flavor). When I discovered this mixed pickling spice I was very intrigued to try the amazing combination of flavors. As it turns out, the clove, cinnamon and allspice overtones give this mixed spice an aroma reminiscent of Christmas, so it’s ideal for the holidays. Now we have also added it to our breakfast buffet just for the heck of it. I tried it with many vegetables, from summer squash to beans, yet plain old pickling cucumbers won the taste test for me. You can experiment with it any way you please. I buy organic spices from Penzies or Amazon.
Mix in a jar:
3 T crushed bay leaf
3 T black peppercorns
3 T whole allspice
3 T coriander seeds
3 T mustard seed
# T juniper berries
1 T whole clove
1 T dill seed
1 cinnamon stick, crushed into small pieces
Place all in the jar and shake to combine. Isn’t it gorgeous??!!! Just the mixed spice alone makes a lovely gift!
Here’s my favorite way to use this spice mix: Obtain small Kirby pickles from your local farmer, freshly picked. Cut the blossom end to keep the pickle crunchy. Leave whole…. or cut into spears or rounds, your choice.
Increase this recipe as you need to, this is for 4 pints. For the brine: 3 cups apple cider vinegar mixed with 3 cups water and 3 T pickling salt, heated to boiling. Put a slice of lemon and a one tablespoon of the mixed spice in the bottom of sterilized jars. Pack in the pickles. Nestle in some garlic cloves too. Slowly pour the brine into each jar, wipe the rims and cover with lids and rings, process in a boiling water bath for 10 minutes.
Yum! See the lemon slice in there? You can increase that to two slices if you like the extra zing it brings to the brine.
Mark these for your Christmas holidays, they make great hostess gifts if you are invited to dinner! But eat them any time when you want a very unusual and zesty pickle.