I'm wanting to make pickles sweet and non but I'm allergic to dill and mustard any suggestions on spices to substitute them for?

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8 Comments

Emily |. August 13, 2017
Horseradish!
 
Nancy August 13, 2017
Nice idea but may be a problem, as horseradish is in the same botanical family as mustard.
Leslie W - have you eaten horseradish with no problems? Or check with your allergist...
 
Emily |. August 13, 2017
It would depend on your allergy - most commonly people are allergic to a component ("antigen") in the seeds specifically, which would not cross react with horseradish root. If you are also allergic to cabbage, turnips and broccoli you more likely have the uncommon allergy, in which case you should avoid all plants in the group including horseradish. And obviously you would need to take greater care testing the waters if your allergy were an anaphylaxis (life threatening allergic response including airway swelling/compromise) vs a lesser reaction such as rash or GI upset.
 
Elle T. August 13, 2017
coriander pods, nigella seeds, caraway seeds, fennel seeds--all would be nice in addition to the other suggestions :-)
 
MMH August 11, 2017
Last year we had a lot of fun experimenting with refrigerator pickles. Generally speaking our favorite recipe was for bread and butter pickles. We used Alton Brown's recipe. He calls it "Ab's B & B Recipe". Then we just played around with flavors that we like. We found that we really liked turmeric, garlic, black peppercorns, hot peppers (choose your heat), and onions. I might think of more. There's no reason that you have to use the items which give you reactions. Look at some recipes and choose flavors you like. Have fun!
 
dinner A. August 10, 2017
I think fennel fronds or lovage would be nice substitutes for dill. Celery seeds could also be good.
 
Nancy August 10, 2017
In addition to AJ's suggestions, have a look at one or more of these books/authors (in the library now, buy one or more you like enough to cook from) and you'll find tons more vegetables and seasonings to pickle.

Classic, and for safety:
*Putting Foods By (multiple editions)
*Fine Preserving (Catherine Plagemann with marginal notes by MFK Fisher)
*various manuals by glass-jar companies

Recent and exploratory:
*local booklets (especially at harvest festivals coming in the next 6 weeks or so)
*Mrs Wheelbarrow's Practical Pantry (by Cathy Barrow, a writer & member here)
*Preservation Kitchen (Chef Paul Virant)
*Saving the Season (Kevin West)
*various on fermentation (not pickling, but yes preserving):
https://www.amazon.com/Sandor-Ellix-Katz/e/B001KH6N9E/ref=sr_ntt_srch_lnk_10?qid=1502395176&sr=1-10
 
AntoniaJames August 10, 2017
Allspice berries, cloves, juniper berries, aniseed, black peppercorn, bay leaves . . . and use cider vinegar, not white vinegar. ;o)
 
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