Pickling Spices

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This homemade pickling spice blend is a flavorful mix of classic whole spices like mustard seed, cinnamon, allspice, and bay leaf—perfect for vinegar pickles, relishes, and fermented vegetables. Adapted from Ball’s trusted canning guide, it’s easy to mix up and stores well for up to a year. Use it as-is or customize with optional spices for a sweet, spicy, or regional twist.

Prep Time10

Total Time10

Course: Canning Guides

Cuisine: American

Keyword: mixed pickling spices, pickling recipes, pickling spices

Servings: servings, makes 1 cup or 1/2 pint

Ingredients

2 medium cinnamon sticks 4-inch, broken into small pieces
10 medium bay leaves crushed
4 Tbsp mustard seeds
2 Tbsp whole allspice
2 Tbsp coriander seeds
2 Tbsp whole black peppercorns
2 Tbsp ground ginger
2 Tbsp dill seeds
1 Tbsp cardamom seeds
2 tsp hot red pepper flakes adjust to taste
2 tsp whole cloves

Instructions

In a clean bowl or directly in a glass jar, combine all the spices.
Stir thoroughly to evenly distribute the ingredients.
Transfer to a half-pint (8 oz) jar and seal tightly with a lid.
Store in a cool, dark place for up to 12 months.

Notes

Cinnamon Substitutes: If you have cinnamon chips, use about 2 tablespoons in place of whole sticks.

Ginger Options: Dried ginger chips or flakes are preferred for cleaner brine, but powdered works in a pinch. Ginger root powder will slightly cloud the brine if not strained in a spice bag.

Spice Bag Tip: For most pickling recipes, use 1 to 2 tablespoons of the mix in a small cheesecloth bag or spice ball per quart of brine. Remove after simmering or before sealing jars.

Flavor Variations: Add 1 teaspoon each of celery seed and caraway seed for an Eastern European flavor twist. You can also experiment with juniper berries (used in some versions like Food in Jars).

Sweet vs. Spicy: For a milder blend, reduce or omit the red pepper flakes. For more heat, double them or toss in a few dried chili peppers or even a pinch of chipotle.

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