Pick­ling Spice

Clean Eating - - MAINS -

MAKES ABOUT 7 TBSP.

2 tbsp each yel­low mus­tard seeds and whole all­spice berries

1 tbsp each black pep­per­corns and co­rian­der seeds

2 tsp whole cel­ery seed ½ tsp whole cloves

2 bay leaves, crum­bled

In a small jar or con­tainer, mix to­gether all in­gre­di­ents.

HOW TO USE IT: Make pick­les with cu­cum­bers, car­rots or cau­li­flower. Cut 1 to 1½ lb veg­eta­bles into evenly sized pieces and pack into clean jars, leav­ing a ½-inch space at the top. Bring 1½ cups wa­ter, ½ cup ap­ple cider vine­gar or white vine­gar, 1 to 2 tbsp pick­ling spice, 2 tbsp or­ganic evap­o­rated cane juice (aka or­ganic sugar) and 1 tbsp coarse sea salt to a sim­mer; stir un­til sugar and salt dis­solve. Pour mix­ture into jars. Let cool for 1 hour; cover and re­frig­er­ate at least 48 hours. Store in the fridge up to 1 month.

WHAT MAKES IT HEALTHY: 1ot ac­tu­all\ a blend of spices, all­spice is the dried berr\ from a trop­i­cal ever­green tree. It soothes a va­riet\ of stom­ach ail­ments in­clud­ing in­di­ges­tion and gas, and it can be used top­i­call\ to treat arthri­tis and mus­cle pain.

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