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New updated package graphics for a fresh, new look. Re-sealable stand-up pouch to preserve freshness for added convenience. Same great formula!
1. Always use the freshest spices and vegetables for maximum flavour and crispness. 2. Use stainless steel, plastic, glass or enameled bowls, pots and utensils for all aspects of pickling to prevent discolouration. 3. Wash and sterilize canning jars, screwbands and lids according to the manufacturer’s directions. 4. Use a sterilized funnel and measuring cup to fill the jars, wiping the rims with a clean, damp cloth, if necessary. 5. Process sealed jars on a rack in a boiling water bath for the length of time specified in the recipe to decrease the risk of losing the pickles to spoilage. During processing, the jars must be covered with 2 inches (5 cm) boiling water. 6. Remove the jars from the boiling water bath with canning tongs onto cooling racks. Let cool completely. 7. After 24 hours, check the seals; the lids should be concave. 8. Wipe the jars; label and store in a cool, dark place.
MUSTARD SEED, CORIANDER, BAY LEAVES, DILL SEED, FENUGREEK, CINNAMON, GINGER (CONTAINS SULPHITES), ALLSPICE, RED PEPPER, BLACK PEPPER, CLOVES, HIGH OLEIC SUNFLOWER OIL.
110 g, 2100 g, 450 g