Make quick-pickled vegetables with the help of this flavorful mix.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
What makes it healthy: Not actually a blend of spices, allspice is the dried berry from a tropical evergreen tree. It soothes a variety of stomach ailments including indigestion and gas, and it can be used topically to treat arthritis and muscle pain.
How to use it: Make pickles with cucumbers, carrots or cauliflower. Cut 1 to 1½ lb vegetables into evenly sized pieces and pack into clean jars, leaving a ½-inch space at the top. Bring 1½ cups water, ½ cup apple cider vinegar or white vinegar, 1 to 2 tbsp pickling spice, 2 tbsp organic evaporated cane juice (aka organic sugar) and 1 tbsp coarse sea salt to a simmer; stir until sugar and salt dissolve. Pour mixture into jars. Let cool for 1 hour; cover and refrigerate at least 48 hours. Store in the fridge up to 1 month.
2 tbsp each yellow mustard seeds and whole allspice berries
1 tbsp each black peppercorns and coriander seed
2 tsp whole celery seed
½ tsp whole cloves
2 bay leaves, crumbled
In a small jar or container, mix together all ingredients.