Homemade Pickling Spice Blend for Canning and Brines

Rated 5.0 stars by 1 users

Cuisine

International

Servings

Prep Time

5 minutes

Cook Time

2 minutes

Calories

Pickling spice is the secret weapon behind tangy, flavourful pickles and preserved vegetables. Instead of relying on pre-mixed versions, making your own allows you to control the flavour profile, ensuring a fresher, more aromatic blend.

This recipe combines a mix of mustard seeds, coriander, peppercorns, allspice, dill seeds, cinnamon, and more for a perfectly balanced spice mix that works in everything from cucumber pickles to sauerkraut.

The beauty of a homemade pickling spice is that it’s versatile and customisable. Love more heat? Add extra chili flakes. Prefer sweeter undertones? Add a bit more cinnamon or star anise.

Beyond pickles, this spice blend can also add depth to pot roasts, boiled dinners, and braised dishes. By making it from scratch, you ensure every jar of pickles or brine is bursting with vibrant, complex flavour.

Image of Homemade Pickling Spice Blend for Canning and Brines

Ingredients

2 tablespoons mustard seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon allspice berries
2 teaspoons dill seeds
2 teaspoons crushed red pepper flakes
2 bay leaves, crumbled
1 cinnamon stick, broken into small pieces
4 whole cloves
1 teaspoon ground ginger

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Directions

In a small dry skillet, lightly toast mustard seeds, coriander, and peppercorns over medium heat for 1–2 minutes until fragrant.
Remove from heat and allow to cool.
Mix all toasted spices with remaining ingredients in a bowl.
Store in an airtight glass jar in a cool, dark place for up to 6 months.
Use 1–2 tablespoons per quart of pickles, relish, or brine.

Nutrition

Serving Size: 1
per serving: Calories; 10

Amount/Serving % Daily Value

Fat: 0 grams; 0%
Saturated Fat: 0 grams; 0%
Cholesterol: 0 milligrams; 0%
Sodium: 0 milligrams; 0%
Carbs: 2 grams; 1%
Protein: 0 grams; 0%
Sugar: 0 grams
Fiber: 1 grams; 4%

10 Tips for when cooking this dish

Always toast whole spices to bring out maximum flavour.
Break cinnamon stick into small pieces for even distribution.
Store in airtight glass jars to preserve aroma.
Adjust chilli flakes depending on spice preference.
Add star anise for a sweeter, liquorice note.
Use fresh spices for best flavour—old spices lose potency.
Experiment with cardamom pods for a floral twist.
Grind part of the blend if you prefer finer texture.
Double the batch for canning season.
Label jars with date — spice blends are best within 6 months.

Serve it with suggestions

Homemade dill or bread-and-butter pickles
Sauerkraut or kimchi brines
Pickled carrots, beans, or cauliflower
Corned beef or boiled dinner seasoning
Spiced brines for poultry or pork roasts

FAQs

Q: Can I use ground spices instead of whole?
A: Whole spices are best for flavour and appearance, but ground can be used in small amounts.

Q: How long does homemade pickling spice last?
A: Stored properly, it lasts up to 6 months before losing potency.

Q: Can I make it spicier?
A: Yes, add more chilli flakes, mustard seeds, or dried chilli peppers.

Q: Is pickling spice only for pickles?
A: No, it’s also great in braises, soups, and corned beef.

Q: Can I substitute spices if I don’t have all of them?
A: Absolutely—swap with what you have, adjusting for balance.

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Homemade Pickling Spice Blend for Canning and Brines