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EveryMasala

Classic blends

Pickling spice

A whole-spice mix of mustard seed, dill, bay, coriander and peppercorn for brines.

Pickling spice is a coarse, whole-spice mix used in brines for cucumbers, onions, eggs and other vegetables, and in corned beef. It is sold under that name in the US, Britain and elsewhere.

What goes in

Mustard seed: 29%29%Coriander seed: 21%21%Black peppercorn: 14%14%Dill seed: 14%14%Bay leaf: 7%Allspice: 7%Chilli flakes: 7%14parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Blend Measure the whole spices into a bowl.
  2. Step 2: Grind Crumble the bay leaf into pieces.
  3. Step 3: Blend Mix evenly and keep the seeds whole.
  4. Step 4: Toast Toast lightly if a deeper taste is wanted.
  5. Step 5: Infuse Add to a warm brine and let it steep as it cools.
  6. Step 6: Store Pack the vegetables in the brine and store cold.
  7. Mustard seed: 29%29%Coriander seed: 21%21%Black peppercorn: 14%14%Dill seed: 14%14%Bay leaf: 7%Allspice: 7%Chilli flakes: 7%
    Finished Pickling spice, by share.

Make-up

Mustard seed, coriander seed, black peppercorns, dill seed, bay leaf and allspice are typical, with clove, cinnamon, ginger and chilli flakes in some. The spices stay whole so the brine stays clear.

Use

A spoonful goes in the jar or the brine pot with salt, vinegar and water. It is also used for poaching fish and shellfish. Jewish delicatessen pickles and corned beef are among the best-known uses.

Where it is used

Dill picklesCorned beefPickled eggsPoached fish

The spices in it

Mustard seedPungent.Bay leafResinous.CorianderThe leaves and dried seeds of an annual Mediterranean herb used in cuisines worldwide.Black pepperThe dried fruit of a climbing vine, the world's most traded spice.AllspiceThe dried green berry of a tropical tree, named for its blend of cinnamon, nutmeg, and clove notes.Chili pepperThe pungent berry of the Capsicum plant, used to add heat to dishes worldwide.

Also part of it, and being written: Dill (Seed.).

More on EveryMasala

🇮🇳 India and 5 moreMustard seed Tiny seeds from three Brassica plants that create pungent condiments and cooking oil.Seed · Hot and fiery · Sharp and pungent

Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.