Product Name: Dill Pickling Spice Blend

Origin: Taidong, Taiwan

Ingredients: Dill Foliage & Flowers, Coriander, Black Peppercorns, Fennel Seed, Cloves, Mustard Seed, Bay Leaf

Est. Shelf Life: 1 Year

Production: Hand made in Taidong, Taiwan.

Availability: Year-round

Natural Ingredients | No Additives | No Fillers

Plant Based | Non-GMO | Vegan Friendly

Dill Pickling Spice Blend Recipe

1 jar makes 1 liter of pickling brine

- Mix 1 liter of brine. We prefer a salt brine. Please research the benefits and safety precautions involved with brine. Boiling the water first will help with sanitation.

- Heat the brine and mix in 1 jar of Spice Chasm's Dill Pickling Spice Blend. Do not add the herbs, spices or vegetables into boiling water. Approximately 60-70C is OK.

- Allow the herbs and spices to soak for a few minutes to fully saturate them.

- Wash and cut your vegetables to size for your jar. Organic vegetables are preferred so as not to kill the organisms fermenting them.

- Add onion and/or peeled garlic cloves as per your taste. We add 1 onion sliced and 1 garlic bulb per liter.

- Add the vegetables into the brine jar and evenly distribute the herbs and spices.

- Leave some space above the water line and use a bag filled with water, tied, and pushed down on the pickling mix to keep everything below the water line.. This will push down the vegetables below the water line. It is incredibly important all the herbs, spices and vegetables remain under the brine, not exposed to air, to avoid mold and contamination.

- Leave the jar, loosely opened to allow gas exchange, in a dark area around 20 degrees for 1 week. Shorter or longer as per your preference. When fermentation has reached a good flavor, tighten the lid and store in the fridge until eaten. Shelf life will vary drastically depending on your brine type, vegetables used etc. Normally they should last well in the fridge for 2-3 weeks.

** A note on cucumbers: cut the flower end off, or both ends if you are unsure which end had the flower. There is an enzyme that makes the cucumbers go soft during fermentation.

How to Use Dill Pickling Spice Blend

Mix In: Pickling Brine

Regional Cuisines: European

Dry - Keep herbs & spices in a dry location

Cool - Avoid storing herbs & spices in high temps

Dark - Avoid exposure to the sun and strong UV

Sealed - Keep herbs & spices sealed