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.