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Pickling Spice

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seasonings•american•vegan, vegetarian, gluten-free
10 minutes•about 12 tablespoons•

Ingredients

  • 6 leaves bay – broken into small pieces
  • 1 stick cinnamon – broken into small pieces
  • 3 tbsp mustard seeds
  • 2 tbsp coriander seeds
  • 2 tbsp black peppercorns
  • 1 1/2 tbsp allspice berries
  • 1 tbsp dill seed
  • 1 tsp crushed red pepper flakes
  • 2 tsp whole cloves
  • 1 tbsp dried ginger pieces
Pickling spice

Instructions

  1. 1.

    Break the bay leaves and the cinnamon stick into small pieces, then combine them in a bowl with the mustard seeds, coriander seeds, black peppercorns, allspice berries, dill seed, crushed red pepper flakes, whole cloves, and dried ginger pieces; toss until evenly mixed, about 30 seconds.

  2. 2.

    Transfer the pickling spice to an airtight jar, label, and store in a cool, dark place for up to 1 year; for best flavor let the blend rest 24 hours before using.

  3. 3.

    To use, add 1–2 tablespoons pickling spice per quart of brine, tying it in cheesecloth or a sachet so it’s easy to remove, and discard after pickling or brining.

Pickling spice is a balanced, aromatic blend of whole spices that infuses brines with warm, herbal, and gently spicy notes. Mustard and coriander seeds bring brightness, black peppercorns and allspice add depth, while bay and cinnamon contribute savory-woody complexity. A touch of chili, cloves, and dried ginger rounds out the flavor so it stands up to vinegar and salt without overpowering vegetables or meats.

Rooted in European and North American preservation traditions, this blend became a pantry standard for cucumber pickles, relishes, and corned beef brines. Its composition reflects spice-trade influences of the 18th–19th centuries, when whole spices were prized for their keeping quality and clean extraction in hot brines. Modern canning and delicatessen cultures helped codify a familiar profile—mustard, coriander, peppercorns, allspice, bay, and a whisper of cinnamon—while leaving room for regional interpretation.