Pickling Spice: the simple from scratch recipe

This wonderful pickling spice recipe is easy to make and a must-have in your repertoire. Use it when you pickle your favorite vegetables or add the mix to soups, stews, or for layers of flavor when you're brining meat. Richly aromatic and full of a blend of heavenly spices you probably already have in your pantry, you can make a batch of this from scratch pickling spice recipe in mere minutes. Homemade pickling spice is a cheaper option to buying store-bought versions, and making it yourself allows you to tweak the blend to your tastes – what's not to love?

How to Make Pickling Spice

1. Pour the mustard seeds, allspice, coriander seeds, and red pepper flakes into a jar. Secure the lid and shake to combine.
2. Add the ground ginger, seal the jar, and shake.
3. Add the bay leaves and cinnamon stick. Close the lid, and shake.

Notes

– Whole spices are best in this recipe. Powdered spices tend to overpower other flavors when used.

– Opt for fresh spices – they'll give you the most aromatic flavor.

– Make sure to use an airtight container so your pickling spice stays fresh.

– When you're pickling your veggies, add a clove or two of fresh garlic to the mix.

– Play around with different spices. Try fennel or caraway seeds instead of coriander or a few dried juniper berries. Get creative!

– There are several kinds of vinegar you can use for pickling, and each will give a slightly different flavor. The best styles of vinegar for pickling include white distilled vinegar, cider vinegar, and malt vinegar, or you can use a mix of a few types

– To make pickled vegetables, slice the vegetables and cover them with ice cubes. Combine the pickling spice with vinegar, bring to a boil, then simmer for 10 minutes over low heat. Allow it to cool completely before using. Place vegetables into jars. Pour the brine over vegetables until they're just covered. Seal the jars and put them in the fridge. Leave overnight.

– For another way to use this pickling mix, add it to a brine solution, stir to combine, then brine meat overnight. The following day, rinse the meat in cold water then pat it dry, and cook according to your recipe.