One of my favorite things about the end of summer is the harvest season. It is a time when produce is at its freshest and most productive. When I had my own garden (before moving to a place where my gardening efforts go mostly to the wildlife), this meant a lot of canning. I would have tons of peppers, tomatoes and cucumbers this time of year. I would make salsas, pickled peppers, and refrigerator pickles in all flavors. Back then, I wasn't the spice queen that I am now, but I made due with whatever I had growing in the herb garden.
These days, I buy my produce at the Farmer's Market instead of growing it, but there is plenty of fresh vegetables available this time of year. I always keep our Pickling Spice on hand just in case I end up with more produce than I can use or if I score a great deal on bulk items. Now, I can play with all sorts of fun flavors, like my fresh Garlic-Dill Refrigerator Pickles or these Sweet & Spicy Sriracha Pickles.
Also, every Fall I get a hankering for one of my favorite dishes, Corned Beef & Cabbage. The Spice & Tea Exchange™ Smoky Corned Beef and Cabbage recipe is a great way to try out this traditional Irish favorite. The recipe uses our Pickling Spice, Onion Obsession, and Applewood Smoked Salt to create the perfect corned beef. I've used this recipe for both Corned Beef & Cabbage as well as sliced in sandwiches.
Our Pickling Spice is a blend of brown mustard seeds, peppercorn, cinnamon, allspice, juniper berry, coriander, dill, cloves, cardamom, ginger, and bay leaves. It is a classic pickling spice that works well for both savory and sweeter pickling recipes. Try it with vegetables, legumes, watermelon rinds, and/or for brining and curing meats.