Homemade Pickling Spice

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Making your own spice blends is so easy and a great way to use up spices, so that you always have fresh in your pantry! This Homemade Pickling Spice is no exception!

Course Spice Mixes

Cuisine American

Prep Time 5

Total Time 5

Servings tbsp.

Calories 18kcal

Author Beth Neels

Cost $1

Equipment

Ingredients

1/2 Tablespoon mustard seed
1/2 Tablespoon coriander seed
1 teaspoon whole black pepper
1 teaspoon dill seed
1 teaspoon whole allspice
1 bay leaf

US Customary - Metric

Instructions

Mix all ingredients in a bowl.
1/2 Tablespoon mustard seed, 1/2 Tablespoon coriander seed, 1 teaspoon whole black pepper, 1 teaspoon dill seed, 1 teaspoon whole allspice, 1 bay leaf
Store the mixture in airtight containers or canning jars in a dark place for up to a year.

Notes

Best if used within one year.

Traditional Spices

Bay leaves
Whole Mustard seeds (yellow or brown),
Whole Black Peppercorns
Whole Allspice berries
Dill seeds
Coriander seeds

Optional Spices

Red Pepper Flakes
Cardamom seeds
Celery seeds
Dried chili peppers (whole or flakes)
Cinnamon sticks
Whole cloves
Fennel seeds
Dried ginger
Juniper berries
Mace blades
Star anise

If you’re making small jars of pickled veggies, you can pulse the spices in a spice grinder or break some of the larger spices with a mortar and pestle. There is no need to do this with most vegetables.

Making your own spice mixes is a great way to use up spices before they lose their potency and freshness.

Nutrition