Basic Pickling Spice Blend Recipe

Make your personal pickling spice mix! Mustard seed, black peppercorns, and cinnamon (or allspice!) are important. The relaxation are blend-and-match. Lasts for up to a calendar year and helps make adequate for various batches.


Pictures Credit rating:
Emma Christensen

Are you setting up on creating plenty of pickles? If so, you may possibly want to try mixing up your personal mix of pickling spice! It’s really straightforward to toss with each other, and a person batch is adequate for plenty and plenty of pickles.

 You can use this mix with cucumbers, inexperienced beans, carrot sticks, beets, or even sliced red onions, my favored hamburger topping. It’s a multipurpose blend with a taste profile which is both equally savory and sweet, with a small kick of heat.

If the ingredient listing appears to be like a small long to you, do not stress! You truly can pare it down to just the essentials. For me, the necessities are the mustard seeds, black peppercorns or red pepper flakes, and at the very least a person of the sweet spices (allspice, cinnamon, or cloves). As long as you’ve bought those in the blend, you can customize your mix however you like.

What ever mixture of spices you end up with, you’ll want to use about 1 1/2 teaspoons for every pint of pickles (or a tablespoon if you’re canning in quart jars). Combine ‘em up and get pickling!

Basic Pickling Spice Blend Recipe


Use as many or as handful of of the spices down below to developed your personal signature spice mix. I endorse applying mustard seeds, black peppercorns or red pepper flakes, and at the very least a person of the sweet spices (allspice, cinnamon, or cloves), and then as many of the other spices as you like.

All spices are full spices. Do not substitute floor spices.


  • 1 cinnamon adhere (or 1 tablespoon cinnamon chunks)
  • 2 bay leaves
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon dill seeds
  • 1 teaspoon allspice berries
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried minced ginger (optional)
  • eight full cloves


1 Crush the cinnamon and bay leaves: In a mortar and pestle or electric powered spice grinder, split down the cinnamon adhere into tiny (about 1/four-inch) pieces. Transfer to a tiny bowl, then repeat with the bay leaves, crushing them into tiny pieces of about the very same measurement. Transfer them to the bowl as perfectly.

2 Combine up the spice mix: Stir in the relaxation of the spices. Use a tiny funnel to transfer the mixture to a spice jar, or use it proper away. The spices will preserve in a tightly-lidded jar for up to 1 calendar year.

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