To make pickling spice, combine 2 tablespoons mustard seed, 1 tablespoon whole allspice, 2 teaspoons whole cloves and 1 teaspoon ground ginger. Add 1 crumbled bay leaf, 1 teaspoon red pepper flakes and a 2-inch cinnamon stick to the mixture. For spicy pickles, add red pepper flakes to taste. Store the pickling spice in a lidded container.
Alternately, toast 2 tablespoons each black peppercorns, mustard seed and coriander seed over medium heat. Spread the toasted seeds on a cutting board to crush them, and add 2 tablespoons each crushed red pepper flakes, whole cloves and allspice berries to the mixture.
Add 1 tablespoon ground mace, 2 crushed cinnamon sticks, 2 to 4 crumbled bay leaves and 1 teaspoon ground ginger to the other ingredients, and mix the spices to combine them. This pickling spice is suitable for corned beef.
To make dill pickling spice, add 2 tablespoons of dill seed to a basic pickling spice recipe that contains 2 tablespoons each mustard seed, coriander seed, allspice berries and black peppercorns. Add 10 to 12 crushed bay leaves and 1 teaspoon crushed red pepper flakes to the mixture.
Use the mixture to make fermented pickles by placing the desired amount of spice in the bottom of the jar with fresh garlic cloves before adding the cucumbers and brine.