Mike Duffy
2025-01-06 16:57:50 UTC
This time I will be trying a new (to me) practice of frying
my kernels before pouring warmed spice mix over my bag.
Today was one jar cucumber and one jar cauliflower. Both 1 litre jars.
Cauliflower put in boiling water 3 min then into a cold water bath,
then drained and into one jar. The same pan can be used to boil
the brine later. Cut cucumber into 1/2" slices; put in another jar.
Prepare bags by laying out two 8" * 8" cheesecloth squares
and get a 1' string ready to tie off the bag.
The following is for two cheesecloth bags. Units teaspoon (5 ml)
The seeds &c are 'fried' without oil medium heat until popping
becomes problematic.
The discharge of fragrances is a low-calorie chef's treat.
2.0 Mustard seed
1.0 Fenugreek seed
0.5 Anis seed
0.5 Star Anise seed
0.5 Caraway seed
0.5 Green Cardamom
0.5 Black Cardamom
0.5 Fennel seed
0.5 Pink peppercorns
1.0 Cubeb peppercorns
1.0 Black peppercorns
1.0 Dill Seed
2.0 Coriander seed
1.0 Celery seed
0.5 Cinnamon bark
0.5 Bay leaf
0.5 Cloves
0.5 Allspice
1.0 Guajilo flakes (Type of capcicum.)
Put 1/2 the toasted mix onto the center of each square.
It's easiest to have one person form the bag and twist shut
the neck so that the other can tie the string around the neck.
Put one in each jar on top of the cucumbers & cauliflower.
For the brine, boil:
500 ml (2 cups) sugar (I used 'golden')
375 ml (2 cups) pickling vineger (7%)
40 ml (4 tablespoons) salt (adjust for taste &c)
15 ml (1.5 tablespoons) Onion root powder
15 ml (1.5 tablespoons) Garlic root powder
5 ml (1 teaspoon) Licorice root powder
40 ml (4 tablespoons) Turmeric root paste
20 ml (2 tablespoons) Dill weed paste
10 ml (1 tablespoon) Ginger root paste
2.5 ml (.5 teaspoon) Orange bitters
When it is cooled a bit, pour slowly over the spice bags.
(If too hot will overcook / maybe crack a jar.)
Put bottles in fridge for at least a few days.
ALWAYS KEEP REFRIGERATED. NOT sterilized / NOT pasteurized.
my kernels before pouring warmed spice mix over my bag.
Today was one jar cucumber and one jar cauliflower. Both 1 litre jars.
Cauliflower put in boiling water 3 min then into a cold water bath,
then drained and into one jar. The same pan can be used to boil
the brine later. Cut cucumber into 1/2" slices; put in another jar.
Prepare bags by laying out two 8" * 8" cheesecloth squares
and get a 1' string ready to tie off the bag.
The following is for two cheesecloth bags. Units teaspoon (5 ml)
The seeds &c are 'fried' without oil medium heat until popping
becomes problematic.
The discharge of fragrances is a low-calorie chef's treat.
2.0 Mustard seed
1.0 Fenugreek seed
0.5 Anis seed
0.5 Star Anise seed
0.5 Caraway seed
0.5 Green Cardamom
0.5 Black Cardamom
0.5 Fennel seed
0.5 Pink peppercorns
1.0 Cubeb peppercorns
1.0 Black peppercorns
1.0 Dill Seed
2.0 Coriander seed
1.0 Celery seed
0.5 Cinnamon bark
0.5 Bay leaf
0.5 Cloves
0.5 Allspice
1.0 Guajilo flakes (Type of capcicum.)
Put 1/2 the toasted mix onto the center of each square.
It's easiest to have one person form the bag and twist shut
the neck so that the other can tie the string around the neck.
Put one in each jar on top of the cucumbers & cauliflower.
For the brine, boil:
500 ml (2 cups) sugar (I used 'golden')
375 ml (2 cups) pickling vineger (7%)
40 ml (4 tablespoons) salt (adjust for taste &c)
15 ml (1.5 tablespoons) Onion root powder
15 ml (1.5 tablespoons) Garlic root powder
5 ml (1 teaspoon) Licorice root powder
40 ml (4 tablespoons) Turmeric root paste
20 ml (2 tablespoons) Dill weed paste
10 ml (1 tablespoon) Ginger root paste
2.5 ml (.5 teaspoon) Orange bitters
When it is cooled a bit, pour slowly over the spice bags.
(If too hot will overcook / maybe crack a jar.)
Put bottles in fridge for at least a few days.
ALWAYS KEEP REFRIGERATED. NOT sterilized / NOT pasteurized.
