MCCORMICK PICKLING SPICE RECIPE

Steps:

• <ol><li>Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil. Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.</li><li>Place the sugar, cider vinegar, water, salt, and spices in a smaller saucepan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liters or &frac12 gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting.</li> <li>Add shelled hard boiled eggs to the mixture as well. Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.</li><li>Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.</li></ol>

Steps:

• Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without loss of flavor.