Mix everything in a jar and shake up and us in any pickling recipe you wish in place of store bought mixture.
Servings: variesPrep Time: 5 minutes
4 cinnamon sticks, 3″ long
1 tsp. ground ginger
2 tsp. yellow mustard seed
2 tsp. whole allspice
1 tsp. dried red pepper flakes
2 tsp. whole black pepper peppercorns
2 tsp. whole cloves
2 tsp. dill seed
2 tsp. coriander seed
2 tsp. whole mace, crumbled fine
8 bay leaves, crumbled fine
Put the cinnamon sticks in a clean piece of cloth and pound it with a hammer till it’s fairly smallish but not powdered. Then I do the same with the cloves, but just barely crack them. an alternative is to drop one whole clove in each jar… that can be too strong though.
If I can get dried ginger, not powder, but dried chunks of ginger, I use that instead too. That’s kind of tough to find, but if you can it’s wonderful.
If I have fresh dill in the garden, I often place a ‘feather’ of that in each jar of pickles as well, and if it’s later in the season and the flowers have gone to seed, I may put one of them in as well. It looks pretty and boosts the dill flavor.
Increase or decrease the dried pepper flakes as desired and put a garlic clove in each jar too if you like garlic dills!
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