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Spice Advice: Pickling Spice

Spice Advice: Pickling Spice


Got a pickle obsession? It might be ancestral. The pickling process can be traced back thousands of years—some say as far back as 2030 B.C. And it didn’t take long for our pickle-loving ancestors to chef up these crunchy, cooling, preserved bites by adding some spices to the mix. Pickling Spice can include whatever flavours and spices feel right to you, but most blends carry sweet, warm notes featuring spices powerful enough to holdup to the pickling process. In our version, we use Mustard Seed, Coriander, Allspice, Clove, Ginger, Crushed Red Pepper, Bay Leaf, Cinnamon, and Dill Seed.
Long before the era of refrigerators and Yeti coolers, a growing need to preserve food led to the pickling process we know and love today. As ancient as pickling is, the term “pickle” wasn’t coined till much later—believed to be derived from the German word “pókel” and the Dutch word “pekel” referencing the brining aspect involved in pickling. This process is essential for giving pickles that salty-sour flavour. Brining also helps to inhibit the growth of bacteria and allows the “pickle” -(whatever the ingredient) to last for months or years.
Different cultures and regions around the world have various methods, products, and spices used for pickling. FYI - pickles aren’t limited to cucumbers. They’re not even limited to veggies! Fruit, eggs, and even meat can all be part of the pickle-process. Try pickling carrots, beets, cauliflower, tomatoes, pickle okra, and watermelon rind. Just add vinegar and a little SW Pickling Spice. Thank us later.
Looking for more Pickle inspo? Check out these recipes!


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