Pickles have been a favourite of the world for centuries. Archaeologists have found evidence that even the ancient Mesopotamians used to make pickles. Today, one of the easiest ways to make tasty pickles is to use pickling spice.
Every country in the world has its own pickling spice recipe. From the kimchi made in Korea to the masala-mixed pickles made in India to the vinegar-brined pickles in the United States, pickling spices come in a variety of flavour profiles and can be sweet, spicy, sour or a mix of all three.
The most common spices in most pickling spice mix around the world are mustard seeds, chilli peppers, cassia leaves, dill seeds, pepper corn, salt, allspice and coriander seeds. Elements like cloves, ginger, garlic, laurel and other spices local to the country are included in the pickling spice only in regional variants.
The beauty of pickling spice is that it works very with a variety of vegetables, fruits and meat. One thing to remember when making pickling spice, is to store it in an airtight container for up to one year, to allow the spices to release all of their aromas and flavours. You can then mix it in with the main ingredient.