Pickling Spice is a traditional British spice mix used for pickling eggs, vegetables and in chutneys. It also works very well to flavour the water used to poach fish. e.g. trout, or seafood, e.g. langoustine. It has a warm and aromatic flavour, with a mild heat.
To make Pickling Spice:
- 3 tbsp allspice
- 2½ tbsp cloves
- 2 tbsp coriander seeds
- 2 tbsp dried ginger, coarsely ground
- 2 - 3 whole mace blades, roughly torn or chopped
- 1½ tbsp yellow mustard seeds
- 2 tbsp black pepper
- 1 tsp white pepper
Combine all spices together. If using for pickling, pickling spice is best wrapped in a muslin or a metal tea ball.