Most pickling spice recipes share a number of standard ingredients with just a few variances in amounts and proportions, and many have an extra special touch or two that makes them stand out. Here’s a recipe that will work well in almost any recipe that calls for “pickling spice.”

Unless you’ve been lucky enough to have a special recipe handed down, you’ll probably want to experiment a little here and there to find your own special blend. Maybe you’ll like one recipe for a certain kind of pickle or recipe and then want to tweak it for another. Make notes on what you’ve used and how the final product tasted.

I don’t do a lot of pickling, so I tend to stick to the basics: Mustard Seed, Coriander, Allspice, Clove, Cinnamon and Bay. I usually add Pepper of some sort, whole peppercorns and some Red Pepper flakes and now and then a little ginger. I like to stay away from anything powdered because it makes for a cloudy pickle brine.

So here’s my recipe, handed down, now, to you! So tweak away and make it your own! This will store, in a tightly sealed jar, literally for months and months, although the first ingredient to lose its punch will be the red pepper flakes.

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I’ll be taking this Pickling Spice to the Fiesta Friday 100 anniversary extravaganza, and I’m also co-hosting this event, so a big shout out to Angie from the Novice Gardener and Fiesta Friday for putting the event on and Steffi from Ginger&Bread, Suzanne from APugintheKitchen and Judi fromCookingwithAuntJuju for co-hosting, too. Stop by, say hi, visit and mingle and I hope to “see” you there!

Of course, I’ll also be posting to Throwback Thursday, a link party co-hosted by Moi!! Yes, that’s me, yours truly! And Alli, Quinn & Meaghan – you’ll see all their links on Throwback Thursday!