Spice Blends: Pickling

Pickling spice is probably something you’ve either used a lot or not at all. You should be using it — pickling things is so simple, and you can get really creative with it. Just in the last month I’ve picked cucumbers (duh), red onions, carrots, habanero peppers, and brisket (aka, corned beef). Pickled vegetables make great snacks and even great gifts. Err, good gifts? I’ve never given any pickles as gifts, but maybe it’s a thing (spoiler alert, Grandma).

Jump to recipe card

The spice blend I’ve included here works well in many applications, but it’s really designed for pickles. If you look around at other pickling spice recipes, you’ll see mostly the same spices, just with different proportions. Some will have variations, like juniper berries, but you primarily want whole spices that hold up well to the pickling process, and add some complexity to your brine. Here’s my crack at it.

This blend appears in the following recipes: 

• Carne Asada Tacos
• Corned Beef

Back to Top

Print Recipe

Pickling Spice Yum

Course

Spice Blend

Prep Time

10 minutes

Servings

Ingredients

• 2 tbsp whole mustard seeds
• 4 tsp whole coriander seeds
• 1 tbsp whole allspice berries
• 2 tsp dill seed
• 2 tsp whole peppercorns
• 1 tsp ground ginger
• 1 tsp crushed red pepper
• 3 whole cloves
• 2 bay leaves crumbled
• 1 cinnamon stick broken into small pieces

Course Spice Blend Prep Time 10 minutes Servings Ingredients 2 tbsp whole mustard seeds 4 tsp whole coriander seeds 1 tbsp whole allspice berries 2 tsp dill seed 2 tsp whole peppercorns 1 tsp ground ginger 1 tsp crushed red pepper 3 whole cloves 2 bay leaves crumbled 1 cinnamon stick broken into small pieces

Instructions

1. Mix all ingredients well to combine. Store in an airtight container for up to a year.

Share this Recipe