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Make a from-scratch homemade pickling spice using this old-time combination of herbs and spices. Try using this pickling spice along with a brine for overnight quick pickling of tough meats. The next morning, rinse the meat, pat dry, then slow-roast in a water bath at low heat for several hours. Store your finished spice mix will store in an airtight container out of direct sunlight or heat levels above room temperature for up to one month; after that, the individual flavor characteristics of the spices will begin to disappear.

Recipe Summary

10 mins
10 mins
about 1/4 cup


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid. Shake to combine. Add ginger to the jar, seal, and shake again.

  • Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.

  • Store in a tightly sealed jar for up to 1 month.

Cook's Notes:

You can substitute caraway seeds for coriander seeds if desired. Drop a whole clove of garlic into each jar of cucumbers as the final spice element to this blend.

The fresher your spices the more pungent your pickling blend will be. Spices that have been ground into a fine powder have more surface area and should be used carefully or they will overpower the mix.

Nutrition Facts

29 calories; protein 1.2g; carbohydrates 4g; fat 1.4g; sodium 4.1mg. Full Nutrition