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Homemade Pickling Spice Blend

This aromatic homemade pickling spice blend is easy to make with whole spices toasted to perfection. It costs a fraction of store-bought versions and delivers superior flavor for all your pickling needs, from classic dill pickles to pickled vegetables and eggs.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 16 teaspoons
Course: Sauces and Condiments
Cuisine: American
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons mustard seeds yellow or brown
  • 2 tablespoons coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon dill seeds
  • 2 teaspoons red pepper flakes adjust for heat preference
  • 8 to 10 allspice berries
  • 4 to 6 bay leaves broken into smaller pieces
  • 1 teaspoon whole cloves
  • 1 tablespoon dried ginger slices or 1 teaspoon ground ginger
  • 1 teaspoon whole cardamom pods optional but recommended
  • 1/2 teaspoon ground turmeric optional for color and earthiness

Equipment

  • Small skillet or dry pan
  • Wooden spoon
  • Measuring spoons
  • Airtight glass jar or container
  • Plate or cutting board for cooling

Method
 

  1. Gather all your whole spices and arrange them on your work surface before you start cooking.
  2. Add the mustard seeds, coriander seeds, black peppercorns, dill seeds, allspice berries, and cloves to an unheated skillet.
  3. Turn the heat to medium and let the spices warm gradually for 2 to 3 minutes without stirring.
  4. Start stirring the spices with a wooden spoon every 15 to 20 seconds as they toast for 3 to 5 more minutes total, until fragrant and slightly darker.
  5. Stop toasting when the spices smell incredibly fragrant and you see wisps of smoke rising from the pan.
  6. Immediately pour the toasted spices onto a clean plate or cutting board to stop the cooking process.
  7. Once the toasted spices have cooled for about 3 minutes, crumble or break the bay leaves into smaller pieces and add them to the mix along with the dried ginger, cardamom pods if using, and turmeric if desired.
  8. Allow the entire mixture to cool to room temperature for about 5 minutes.
  9. Spoon the cooled pickling spice blend into a clean, dry glass jar with a tight-fitting lid and store in a cool, dark cupboard for up to 6 months.

Notes

Toast spices immediately before using them in a pickling recipe rather than storing pre-toasted spices for maximum freshness. Don't walk away while toasting because spices can go from fragrant to burnt in seconds. Use whole spices rather than pre-ground whenever possible for the best aromatic punch. Store in a cool, dark cupboard away from direct sunlight and heat sources.