"graham" > wrote in message
...
> On 12/03/2016 8:58 AM, The New Other Guy wrote:
>> On Sat, 12 Mar 2016 11:52:11 -0000, "Ophelia" >
>> wrote:
>>
>>>> I'm struggling to figure out where the flavor will come from if you
>>>> don't use pickling spices or celery. Did you see the recipe for
>>>> pickling spice at the bottom of the page? It doesn't call for very
>>>> much dried pepper or mustard seeds. They don't = "hot", and a flavor
>>>> component will be missing if you leave them out. Can you borrow some
>>>> from a friend or buy them and give away what's left?
>>>
>>> I will put in some pickling spices. I'll check out the ingredients list
>>> before I buy As for the celery? Nah.
>>>
>>>
>>>> Tea balls are the usual way to entrap them for cooking, but I saw an
>>>> idea yesterday that suggested using a coffee filter. Those are always
>>>> ready to go, even when the tea ball is in use.
>>>
>>> That is a good idea! I have a tea ball, thanks
>>
>> I ALWAYS add the packet of pickling spice that comes with, then add more,
>> usually in a large tea ball, IF I remember.
>>
> Though one has to be a bit careful with the type of pickling spice. Some
> years ago, I wanted to pickle some onions but the only spice blend
> available
> here was for making dill pickles as there is a large population of people
> of Ukrainian and Polish descent. I had to make up my own blend that wasn't
> entirely successful. Pickling spice blends in the UK are (or were until
> recently) for pickling onions.

That is what I have seen. What do you think about corning beef? Do I need
that?
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