MIXED PICKLING SPICE (about 1/3 cup)
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2 tablespoons mustard seeds
1 tablespoon whole allspice
2 teaspoons coriander seeds
2 teaspoons black peppercorns
2 teaspoons dill seeds
2 teaspoons cloves
1 teaspoon ground ginger
1 teaspoon hot red pepper flakes
1 bay leaf, crumbled
a 2-inch piece of cinnamon stick, crushed
1. In a bowl, combine well the mustard seeds, allspice, coriander seeds, black peppercorns, dill seeds, cloves, ginger, red pepper flakes, bay leaf and cinnamon. The pickling spice keeps in a tightly sealed jar in a cool, dry place for up to 6 months. Use it to season the brine for pickles or the cooking liquid for shellfish.