Homemade Pickling Spice Recipe

5 from 2 votes

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A homemade Pickling Spice recipe to make refrigerator pickles, overnight pickles, canned pickles, and more! This simple recipe will take you less than 10 minutes.

A simple homemade pickling spice recipe to make refrigerator pickles, overnight pickles, canned pickles and more!
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Simplest Pickling Spice Recipe

This recipe might not be one that you make tomorrow, but when you are in the middle of making pickles (the canned kind or the simple refrigerator kind) and you run out of pickling spice (or your little store doesn’t carry it), this might just come in handy. I’m here to save the day, friends, one pickle at a time.

I am pickle crazy, if you haven’t noticed. I love normal canned pickles, overnight pickles, pickled peppers, and pickled hot peppers. Heck, I’ve even been getting into fermented pickles, and they are amazing (is that something you would want to know more about too??). All of them are so great in my opinion, and I’m here to get you excited about making pickles, too.

In the world of homemade pickles, pickling spice is essentially just a blend of spices that you use to season your pickles. It’s what makes a good pickle taste like a good pickle!

A simple homemade pickling spice recipe to make refrigerator pickles, overnight pickles, canned pickles and more!

What is pickling spice made of?

I make mine from a mix of black peppercorns, mustard seeds, coriander seeds, dill seed, allspice berries, bay leaves, and optional crushed red pepper flakes. Some recipes include cinnamon, but it’s not my favorite in it, so I don’t include it. 

What recipes do you use pickling spice in?

I have a few pickle recipes that I LOVE and make often. Here’s the list:

The fun part about those recipes is that you can reuse the brine! I just toss in more cucumbers when we’ve eaten through the jar of pickles. I’ll do this a time or two before tossing out the brine and the cucumbers still taste delicious.

If you’ve tried this pickling spice recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation!

5 from 2 votes

Homemade Pickling Spice Recipe

A homemade Pickling Spice recipe to make refrigerator pickles, overnight pickles, canned pickles, and more! This simple recipe will take you less than 10 minutes.
Prep: 5 minutes
Total: 5 minutes
Servings: 1 /2 cup

Ingredients 

  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons dill seed
  • 1 tablespoon allspice berries
  • 2 bay leaves, crumbled
  • 1 tablespoon crushed red pepper flakes, optional
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Instructions 

  • Add all of the ingredients to a small jar with a lid (one cup wide-mouth canning jar works great). Use your fingers to break the bay leaves into small pieces.
  • Stir to combine.
  • Add a lid and store until needed.

Nutrition

Serving: 1/2 cup, Calories: 251kcal, Carbohydrates: 37g, Protein: 12g, Fat: 13g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 18mg, Potassium: 786mg, Fiber: 16g, Sugar: 2g, Vitamin A: 173IU, Vitamin C: 9mg, Calcium: 466mg, Iron: 8mg
Like this recipe? Rate and comment below!

And there you have it – your very own pickling spice recipe and a few of my favorite quick pickle recipes to try it with. I don’t have a great canned pickle recipe yet (the recipes I’ve tried have resulted in squishy/soggy pickles), so if you have one, I’d love to know!

Enjoy from my kitchen to yours!

About Melissa

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5 from 2 votes (1 rating without comment)

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13 Comments

  1. Nic says:

    Sounds delicious! Can’t wait to try it. However I’m looking at the nutrition facts and scratching my head … where do all the fats, carbs a & protein come from? Please excuse my ignorance lol I’ve never pickled anything before and haven’t used one of the ingredients before in whole form (allspice berries). Just curious! Thank you for all of your wonderful recipes and stories to go with them!!

    1. Melissa says:

      I just a paid service and sometimes it’s just weird, there’s no reason that should have fat in it… I’ll try to see if I can get it to fix it.

  2. Helena says:

    5 stars
    The classic! Thank you!

  3. Thelma Blake says:

    Hi Melissa, Thank you for sharing this recipe. This will be my first time canning Dill Pickles, would you use 1 tsp with dill in making dill pickles?

    1. Melissa says:

      Yep, it’s excellent with dill, you can also use fresh! I like using dill weed instead of the seeds when using dry.

  4. Gp says:

    No. The coriander and all spice is a terrible blend for pickles. You must have never used your recipe . its awful and gives the brine a terrible flavor. Your recipe its set up for failure.

  5. Ana Branaman says:

    How much of this are you using for a quart jar?

    1. Melissa says:

      I generally use 1 teaspoon per quart but it depends on what the recipe calls for.

  6. steve a abril says:

    Recipe for Irish-style pickled hard boiled eggs ? perhaps

  7. Lee says:

    Soak I’m pickling lime for 24 hours. Won’t be mushy

  8. Sandra Doerr says:

    Some reasons for mushy pickles:
    Use water without fluoride or chlorine, do not use table salt, cut the blossom end off cukes. Hope this helps.

  9. Tom Flinn says:

    Hi thanks for the pickling recipe; write me back and ill send my no boil crunchy dill pickles! Thomasflinn@gmail.com hugs Tommy

  10. Pamela Tautari says:

    Thank you for the great advice for pickling spice. I tried it and totally enjoyed it with my pickling onions.