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!
ABOUT JULIA SKINNER
Julia Skinner, PhD, is the author of Our Fermented Lives and the founder of Root Kitchens, Atlanta's fermentation and food history company. She's a nature lover and fermentation enthusiast who loves to write and teach classes that help us build connections between the foods of the past and our lives today.
Julia says, “I started fermenting about two decades ago, when an overabundance of fresh produce from my garden presented the opportunity to find new ways to preserve food. I was instantly hooked after my first batch of sauerkraut, and have been expanding and deepening my practice ever since: With fermentation, there's always something new to learn! I'm a longtime fan of Burlap & Barrel, and chose to work with them on this blend because I love their high quality spices and the transparency in their sourcing and production processes. I appreciate knowing what's in my food and where it comes from, and you can really taste the difference!”