It’s time to ditch store-bought pickling spice and make your own!
Making it is super easy and there is no need to worry about if it is safe for preserving. Actually, pickling spice has nothing to do with the actual pickling process, rather its sole job is to add the spice and flavor to your pickling brine.
So instead of letting some company determine what flavor that your pickles will absorb, make your own and rest assured that the flavor is one that both you and your family will enjoy.
One word of caution: many companies that make commercial pickling spices and many homemade recipes add broken or crushed cinnamon sticks to the ingredients. Although we enjoy the subtle flavor of the sweet spice, we steer away from adding cinnamon to our own pickling spice as the cinnamon tends to lead to less crisp pickles.
The recipe below is our basic ‘go-to’ recipe. These ingredients can be adjusted according to your individual taste. If you wanted to make a spicy pickle you could add more red pepper flakes. However, if you don’t want any heat in your pickles at all, you could leave them out.
When you go to make your pickles, the actual spices will be tied in a cheesecloth bag and cooked with the brine to release the flavors. It will then be removed before canning, so there will be no need to fish out floating spices as you go to can your pickles.
Check out our recipe page dedicated to our Pickle and Relish Recipes.
Homemade Pickling Spice Recipe
Makes approximately 3/4 cup
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons dill seed
2 tablespoons allspice berries
1 teaspoon ground ginger
1 tablespoon crushed red pepper flakes
6 bay leaves, crumbled
1. Combine all ingredients and store in an airtight container.
2. Use in your pickle recipes as directed.
**Makes approximately 3/4 cup.
Mary and Jim
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- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons dill seed
- 2 tablespoons allspice berries
- 1 teaspoon ground ginger
- 1 tablespoon crushed red pepper flakes
- 6 bay leaves, crumbled
- Combine all ingredients and store in an airtight container.
- Use in your pickle recipes as directed.
- Makes approximately 3/4 cup.
- Adjust ingredients to your specific taste
- Recipe courtesy of Old World Garden Farms