Pickling Spice

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
• 1.5 tbsp allspice berries
• 1 tbsp dill seed
• 1 tsp crushed red pepper flakes
• 2 tsp whole cloves
• 1 tbsp dried ginger pieces

Instructions

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. 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. 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.