Homemade Pickling Spices - The Traditional
Way of Preserving Fruit and Veg

Pickling spices have to be the easiest out of all the blends and mixes you can make! This way of preserving fruit and vegetables has been practised for over 4000 years and is still as good today as it was back then. (See the bottom of the page for links to more of my recipes)

Note: I recommend using as many whole ingredients as possible for your pickling mix if you have them. If not, you can always swap some like the ginger, mustard or coriander seeds for their pre-ground versions and stir in with the other powders when making. 

Pickling Spice Recipe

Ingredients: (makes about 12 tablespoons)

3 tbsp coriander seeds
2 tbsp yellow mustard seeds
2 tbsp black peppercorns
10-12 cloves
4-6 dried red chilis (hot or mild)
1 inch piece dried ginger
2 inch piece cinnamon
8-10 bay leaves
3-4 mace blades (optional)

tbsp = tablespoon
tsp = teaspoon

Directions if using right away:

  • Crumble the bay and break up the cinnamon and, if using, the mace blades
  • Chop up the dried ginger and chili peppers
  • Finally, combine everything together

Note: When you are about to start pickling your fruit or vegetables, it's a good idea to crack the seeds, cloves and peppercorns slightly, this will release more flavours.

A pestle and mortar is ideal for this. If you don't have a pestle and mortar a rolling pin works.

As long as you only crack/crumble/break them when you're about to use them, stored out of direct sunlight they'll last for a year or two.


Spice Magic Recipe Book

If You Would Like More Recipes Like the Above,
You Can Now Buy My Book.

Click the Cover For Further Info. (Link opens in new tab)



Image Links to Other Blends You May Enjoy Making

Add the Unique Flavour 
of Latin America to 
Your Dishes

Salt Free Seasoning - 
No Salt But Tons 
of Flavour

A Range of Creole Blends -
Capture the True Taste
of Louisiana


Return to Seasoning Blend

Return to Home






New! Comments

Have your say about what you just read! Leave me a comment in the box below.