This Homemade Pickling Spice Recipe couldn’t be easier! It will be so much fresher than the premade stuff you buy at the grocer!
I go through lots of Homemade Pickling Spice! This Pickling Spice Recipe is used in this Slow Cooker Corned Venison Recipe, Homemade Corned Venison, cucumber pickles (which I have yet to post, but will soon), zucchini pickles, pickled red cabbage (which I am totally making tomorrow), and sauerkraut.
One of the benefits of making your own spice blends is that you use up the spices you have on hand. They say that you should use your spices within 6 months of purchase. Now, I don’t always adhere to that. Case in point being, the cream of tartar and the cloves in my pantry from circa 1975, lol! 🙂 If you don’t have all of the ingredients on hand, it may be cheaper to buy a pre-mixed blend. I prefer to make my own. We have an independent Mennonite grocery store and they have bulk everything, so I buy all of my spices from them. They are so much cheaper than the spice blends at a regular grocer. Bulk departments of many grocery stores will have spices, as well. That is always a more economical option too. I only make a large batch, once per year, and keep it in an airtight mason jar, to use when I need it.
Ingredients Used to Make Pickling Spice
You can customize this spice blend to your tastes, as well. Some traditional ingredients include;
- Bay leaves
Mustard seeds (yellow or brown),
Peppercorns (black, white, red, or green),. Other optional ingredients include; Allspice berries
Dried chili peppers (whole or flakes)
I only use a few of the optional ingredients, (see recipe below).
These Kilnar Clip Top Jars are great for storing spice blends and they are decorative enough to sit out on my counter! (Affiliate link)
Thanks for stopping by today! I hope this Pickling Spice Recipe is useful to you! Do you make your own spice blends? What is your favorite? Leve me a comment below!
Enjoy! And have fun cooking!
Homemade Pickling Spice
- 1/2 T. mustard seed
- 1/2 T. coriander seed
- 1 tsp. black peppercorns
- 1 tsp. dill seed
- 1 tsp. whole allspice
- 1 bay leaf
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