A traditional British blend of spices for anyone who loves to preserve or pickle vegetables. Tie in muslin cloth and add to stews, jams and chutneys. To make spiced vinegar, add 1 tbps pickling spice (in muslin cloth if possible) to 1 pint vinegar and bring to the boil. Cool and refrigerate for 24 hrs. The flavoured vinegar is now ready to be poured over your choice of vegetables. Allow 2-3 weeks for the flavours to mature and develop. A wonderfully spiced infusion.
The spices can also be tied in muslin cloth to infuse slow cooked dishes such as pot roasts, stews, soups, braised meats and rice dishes.
Approximate usage: 1 pint (600ml) vinegar to 1 tbsp pickling spice