Pickling Spices 101 | Build Your Own Brine

Pickling spice is a customizable blend of whole spices like mustard seed, coriander, dill seed, and peppercorns that add flavor to your pickles. You can make your own blend at home to match the kind of pickle you’re making—sweet, dill, spicy, or something in between.

Why Make Your Own Brine?

You can certainly buy pre-mixed pickling spices (and I’ve done that for convenience), but mixing your own lets you:

• Match the spices to the specific vegetables or fruits you’re pickling
• Control the heat and sweetness levels
• Avoid allergens or ingredients you don’t prefer

For example, I skip the clove and cinnamon if I’m making classic dill pickles, but I always add them for sweet pickled beets.

Pickling spice is not a one-size-fits-all seasoning. It’s a mix of whole spices that simmer with your brine to infuse your pickles with flavor. Traditional blends often include:

• Mustard seeds
• Coriander seeds
• Dill seeds
• Bay leaves
• Whole cloves
• Cinnamon sticks
• Crushed red pepper
• Allspice berries
• Peppercorns
• Ginger root (dried or fresh)

Unlike ground spices that can cloud your brine or affect the sealing process, these whole spices are safer for canning and ideal for long-term flavor infusion.

Basic Pickling Spice Recipe

Here’s a go-to mix you can tweak to taste:

Spice	Amount
Mustard seeds	2 tablespoons
Coriander seeds	1 tablespoon
Dill seeds	1 tablespoon
Peppercorns	1 tablespoon
Allspice berries	1 tsp
Bay leaves (crumbled)	2
Crushed red pepper flakes	½ tsp
Optional: cinnamon stick, cloves, star anise	to taste

Mix and store in an airtight jar. Use about 1 tablespoon of the mix per quart of brine.

Flavor Profiles by Pickle Type

• Dill Pickles: Heavy on dill seed, mustard seed, garlic, and peppercorns
• Sweet Pickles: Add cinnamon, clove, and allspice
• Spicy Pickles: Increase red pepper flakes, add chili or horseradish
• Bread-and-Butter Pickles: Use mustard seed, celery seed, and turmeric

Feel free to get creative. I’ve used lemon peel, juniper berries, and even fennel seeds when I had extras from other recipes.

🧂 How to Use Pickling Spices

Once you’ve picked or built your own spice blend, it’s time to use it—without overdoing it. The goal is to flavor the brine, not overpower the vegetables.

➤ Simmer with the Brine

Add your spice mix directly into the vinegar-water-salt solution while it heats. Simmering allows the spices to release their flavor into the liquid—kind of like steeping tea, but for pickles. This is especially important when you’re working with whole spices like mustard seed, peppercorns, or coriander.

📝 If you’re following a tested canning recipe, don’t mess with the acid-to-water ratio. You can adjust spices, but not the base brine formula.

➤ Strain for Clarity (Especially for Canning)

For shelf-stable canned pickles, it’s safest and tidiest to strain the brine before pouring it into jars. Leaving whole spices in your jars can sometimes:

• Float and discolor over time
• Soften and cloud the liquid
• Cause minor lid sealing issues if a seed gets stuck under the rim

I use a fine mesh strainer or line a colander with cheesecloth when I want a clean, golden brine.

➤ Leave Spices In for Refrigerator Pickles

If I’m making quick refrigerator pickles, I usually leave the spices in the jar. They continue to infuse flavor as the pickles sit—and honestly, it just looks nice. Whole cloves, bay leaves, or peppercorns give a rustic look to jars, and the flavor payoff is worth it.

Just remember: the longer the spices steep, the stronger and sometimes spicier your pickles will become. If you’re not sure how bold you want them, start light and taste after 48 hours.

➤ Use a Spice Bag for Easy Removal

If you like the flavor but not the cleanup, tie your spices into a small cheesecloth pouch before adding to the pot. This “pickle tea bag” can be lifted out easily after simmering. You’ll still get the rich aroma and taste, but without chasing fennel seeds around the pot.

Safety Tips

Per USDA guidelines:

• Use tested pickling recipes if water bath canning
• Don’t reduce vinegar below safe acidity (5% or more)
• Avoid adding fresh garlic or fresh herbs to canned pickles unless your recipe says it’s safe

For more safety info, see our guide: Canning Your Pickles for Long-Term Storage

Final Thoughts

Building your own pickling spice is one of the simplest ways to add a personal touch to your preserves. Whether you prefer your pickles sweet, sour, or spicy, the right mix of spices can make all the difference—and it just might become your signature flavor.

Looking to go deeper? Check out Do Pickled Foods Need Sugar? and What Kind of Vinegar Is Best for Pickling? to perfect your next batch.

👉 For a complete beginner-friendly guide, check out How to Pickle Just About Anything (Safely and Deliciously).