Homemade Pickling Spice

Homemade Pickling Spice

A warm, tangy blend of whole spices for briny jars of pickles, beets, and more.

Total 8 min Makes 16 oz Calories 8/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This aromatic mix combines mustard seed, coriander, allspice, and bay leaf with warming clove and cinnamon for depth. Toasting the seeds briefly before mixing wakes up their oils, giving brines a fuller, more fragrant flavor. Store a batch on hand for quick-pickling vegetables or seasoning corned beef.

Ingredients

  • 1/4 cup mustard seeds
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons whole allspice berries
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons whole cloves
  • 2 teaspoons crushed red pepper flakes
  • 2 cinnamon sticks, broken into pieces
  • 6 bay leaves, crumbled
  • 1 tablespoon whole dill seeds
  • 1 teaspoon ground ginger

Method

  1. Set a dry 9-inch skillet over medium heat and add the mustard seeds, coriander seeds, and allspice berries.

  2. Toast the seeds, shaking the skillet frequently, until fragrant and just beginning to pop, about 2 to 3 minutes.

  3. Remove from heat and let the toasted spices cool completely in the skillet, about 5 minutes.

  4. In a mixing bowl, combine the cooled toasted seeds with the peppercorns, cloves, red pepper flakes, cinnamon stick pieces, crumbled bay leaves, dill seeds, and ground ginger.

  5. Stir the mixture well to distribute the spices evenly.

  6. Transfer the pickling spice to an airtight jar and store in a cool, dark place for up to 6 months.

Rate this recipe

★ 3.4 (1)

Homemade Pickling Spice

This aromatic mix combines mustard seed, coriander, allspice, and bay leaf with warming clove and cinnamon for depth. Toasting the seeds briefly before mixing wakes up their oils, giving brines a fuller, more fragrant flavor. Store a batch on hand for quick-pickling vegetables or seasoning corned beef.

8 min 16 oz 8 cal

Ingredients

  • 1/4 cup mustard seeds
  • 2 tablespoons whole coriander seeds
  • 2 tablespoons whole allspice berries
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons whole cloves
  • 2 teaspoons crushed red pepper flakes
  • 2 cinnamon sticks, broken into pieces
  • 6 bay leaves, crumbled
  • 1 tablespoon whole dill seeds
  • 1 teaspoon ground ginger

Method

  1. 1

    Set a dry 9-inch skillet over medium heat and add the mustard seeds, coriander seeds, and allspice berries.

  2. 2

    Toast the seeds, shaking the skillet frequently, until fragrant and just beginning to pop, about 2 to 3 minutes.

  3. 3

    Remove from heat and let the toasted spices cool completely in the skillet, about 5 minutes.

  4. 4

    In a mixing bowl, combine the cooled toasted seeds with the peppercorns, cloves, red pepper flakes, cinnamon stick pieces, crumbled bay leaves, dill seeds, and ground ginger.

  5. 5

    Stir the mixture well to distribute the spices evenly.

  6. 6

    Transfer the pickling spice to an airtight jar and store in a cool, dark place for up to 6 months.