When pickling really began
Once vinegar was invented and refined in the 1800s, it became the chosen method of pickling and preserving in the Western world and was thought to be far more palatable than a salt or a heavy brine-based liquid. There was still a certain harshness to the taste when there were no other additions to cut through the acidic taste, and little flavour to the pickling liquid. There was something missing in terms of taste, rather than just a way of preservation.
Spices from around the world were needed in order to impart a more mellowed but flavourful addition to any pickled vegetables. Achieving the right combination was going to be a labour of love and a lot of trial and effort. The Schwartz Spice Mix is your passport to not just pickling, but a world of other dishes that can benefit from this aromatic mix and deepen both flavour and authenticity. It can be added to casseroles and stews to enhance your cooking and give dishes a new dimension.
When used for pickling vegetables, the mix of whole spices of coriander seeds, yellow mustard seeds, dried chillies, allspice, ginger, black peppercorns and bay leaves is ideal. The element of heat from the stronger spices and the aromatic properties of allspice and ginger combine beautifully. Try out our pickled onions recipe as a start point.