Kitchen spices for canning and pickles, seeds Gavrish 3.1g

The spicy plants included in the mixture give pickles and canned vegetables a unique taste, they are easy and convenient to grow in the country, they are always at hand: fresh in the summer or dried for the winter. Dill is a constant ingredient in salting vegetables. Not only greens are used, but also umbrellas, which give a rich, familiar aroma. Possessing pronounced antiseptic properties, mustard makes the taste of the marinade exquisite and spicy, gives vegetables (in particular cucumbers) crispness. Marjoram has a sweet-tart aroma, combining the smell of cardamom, mint and pepper, and a pungent spicy taste. It is simply irreplaceable for salting zucchini, squash and tomatoes. Canned vegetables take on a special charm with tarragon. It has not only a pronounced, well-recognizable aroma, but also, as a natural preservative, tarragon prolongs the shelf life of pickles. When pickling cabbage and soaking fruits (apples, pears), coriander seeds are often added, which enrich the dishes with a woody aroma and sweetish taste.