Before everyone knew the Trüth, there was my homemade pickling recipe.
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You know the secret to that perfect pickle snap? It’s in the spices. This homemade pickling spice recipe is my go-to for making veggies sing. Whether you’re quick-pickling cucumbers or diving into a full-on canning project, this blend is simple, flavorful, and 100% customizable—just like the pickle of your drams.
What You’ll Need:
2 tbsp mustard seeds (black or yellow)
● 1 tbsp coriander seeds
● 1 tbsp black peppercorns
● 1 tbsp dill seeds (or swap for fennel if that’s your jam)
● 1 tsp allspice berries
● 1 tsp crushed red pepper flakes (dial it up or down for spice)
● 4 whole cloves, crushed
● 4 bay leaves, crumbled
● 1/2 tsp ground ginger (optional)
Greg’s Pro Tips for Customizing:
● Add cinnamon sticks or star anise for a warm kick and a sweet pickle.
● Want a spicy, umami pickle? Toss in a pinch of asafoetida—it’s funky in the best way.
How to Make It:
1. Prep the Goods: Crush cloves and bay leaves with a mortar and pestle (or go freestyle with your hands).
2. Mix It Up: Combine all your spices in a clean glass jar.
3. Shake and Store: Seal the jar tight, give it a good shake, and stash it in a cool, dry spot.
You’re good to go for up to a year!
How to Use:
● For pickles: 4 cucumbers whole(for that snap) or sliced(for your sandwich convenience)
● Beyond the jar: Sprinkle into soups, stews, or marinades for that extra punch. This isn’t wthe pickle lover in me talking, its the foodie in me being surprised at how good a little bit of spice goes a long way.
What You’ll Need:
2 tbsp mustard seeds (black or yellow)
● 1 tbsp coriander seeds
● 1 tbsp black peppercorns
● 1 tbsp dill seeds (or swap for fennel if that’s your jam)
● 1 tsp allspice berries
● 1 tsp crushed red pepper flakes (dial it up or down for spice)
● 4 whole cloves, crushed
● 4 bay leaves, crumbled
● 1/2 tsp ground ginger (optional)
Greg’s Pro Tips for Customizing:
● Add cinnamon sticks or star anise for a warm kick and a sweet pickle.
● Want a spicy, umami pickle? Toss in a pinch of asafoetida—it’s funky in the best way.
How to Make It:
1. Prep the Goods: Crush cloves and bay leaves with a mortar and pestle (or go freestyle with your hands).
2. Mix It Up: Combine all your spices in a clean glass jar.
3. Shake and Store: Seal the jar tight, give it a good shake, and stash it in a cool, dry spot.
You’re good to go for up to a year!
How to Use:
● For pickles: 4 cucumbers whole(for that snap) or sliced(for your sandwich convenience)
● Beyond the jar: Sprinkle into soups, stews, or marinades for that extra punch. This isn’t wthe pickle lover in me talking, its the foodie in me being surprised at how good a little bit of spice goes a long way.
FAQ (Aka Greg’s Spice Wisdom):
- Can I skip red pepper flakes? Or double them if you’re feeling brave.
- What if I don’t have dill seeds? Fennel’s great too. Or leave it out—your pickles, your call.
- Is this safe for canning? You bet. It’s built for water-bath canned pickles.
- How long does it last? Up to a year if stored right. So stock up, wouldn't wanna miss out on an years worth of one of the best pickle canning recipes online
- Meat marinade? Oh yeah. It’s a game-changer for brines and rubs. I make sure to brine my turkey in pickle juice every Thanksgiving to give it a lashing of flavour. It's not just the tang; it's the tenderness and juiciness it gives the turkey.