- 1½ tablespoons yellow mustard seeds
- 1½ tablespoons black mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon allspice berries
- 1 teaspoon smoky red pepper flakes such as marash or urfa
- 1 3-inch cinnamon stick
- 2 dried bay leaves
- 2 whole star anise
Crush the seeds and berries on a mortar and pestle. Combine with red pepper. Crush the cinnamon stick with a mallet and crumble the bay leaf. Add both to the mix. Pour the mix into a glass jar, cover, give it a shake and store it for up to one year.
Prepping the Cuke
Barrow does two things before dropping a cucumber in pickle brine. First, she cuts off the blossom end of the cucumber as it contains an enzyme that will make your pickles mushy. “The blossom end is the opposite of the stem end, but if that’s just too hard to remember, simply slice off a bit from each end and stop worrying,” she says. Secondly, she soaks cucumbers in ice water for an hour before pickling to both dislodge any grime and plump them up in the process.