Pickling Starter
Make pickles a snap with this whole-spice pickling blend, which stars chilis that our collaborating partner, fermentation expert Julia Skinner, PhD, fermented and dehydrated by hand! The chilis are blended with our fermented white pepper, Vietnamese coriander and Turkish silk chili flakes. Balanced with black peppercorns, it’s the perfect blend for pickling and beyond. Add dill weed or seed for classic dill pickles, or use as-is for bread and butter pickles with a slight kick. It’s also great in marinades, sauces, and dressings, and even beverages (try it in a dirty martini!).
Or, add a teaspoon to a jar of store-bought pickles for a beautifully savory, spicy flavor boost!
Fun fact: The fermented chilis in this blend are truly special, a real labor of love. Julia sourced around 400 pounds of fresh red jalapeño chilis from small farms in Atlanta, and she fermented them in a 3% brine solution for 21 days, then dehydrated them in batches. The flavor and care come through in the finished blend!
Here’s Julia Skinner’s quick refrigerator pickle recipe.
