Moroccan Spiced Green Bean Pickles
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Moroccan Pickling Spice
Inspired by the floral and piquant flavors popular in Moroccan cuisine, this blend has dynamic range, with punchy heat from chilies. Great for pickled carrots, cauliflower, or turnips. Also fun for fruit chutney or cocktail syrup. Classic Blends is our collection of kitchen favorites. Each is an original recipe informed by historic, cultural, and culinary influences and elevated by high-quality ingredients and Curio’s creative touch. Artful and versatile, these blends often feature single-origin spices and bring exceptional flavor to both every-day and special-occasion cooking. Be sure to visit our recipe library for inspiration!
Hi again, Candace. I’d start with 1 tablespoon (half the amount shown in the recipe). Also, taste the brine after heating it — if it’s spicy enough for your taste, strain it as you add it to the jar of beans and discard the spices in the strainer. Hope this helps and best luck! Susan
How much of the spice do I add
Hi Candace, Susan from the Curio kitchen, here. You can use less of the pickling spice. OR, strain the spices out as you pour the hot brine into the jar of beans! Hope this helps and happy cooking!
If I dont want the green bean pickles to be so spicy hot what can I do to cut the heat?
Thanks.
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