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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 t


Ingredients commonly found in pickling spice mix include allspice berries, black peppercorns, mustard seeds and coriander seeds. Pickling spice mix may contain red pepper flakes, coriander, ginger or bay leaves. Cinnamon sticks, grated nutmeg and dill seeds may also be added to pickling spice mix.


Crab boil spice or shrimp boil spice can be substituted for pickling spice. Old Bay Seasoning can also be used in place of pickling spice.


To make 1 cup of a simple pickling spice, combine 6 tablespoons mustard seed, 3 tablespoons allspice, 2 tablespoons coriander seeds, 1 tablespoon ground ginger, 1 tablespoon red pepper flakes, three crumbled bay leaves, three cinnamon sticks and six whole cloves. Store the mixture in a tightly cover


Pickles are cucumbers that have been pickled in vinegar or brine. The act of pickling cucumbers has been performed since antiquity. A specific type of cucumber that is short and light is planted for pickling.


Greek seasoning is a mixture of garlic powder, basil, oregano, cinnamon and black pepper in combination with parsley, dill, marjoram, rosemary and thyme. Paprika, mint, nutmeg and onion powder may also be included.


Common spices include cinnamon, cloves, ginger, nutmeg and red pepper flakes. Cinnamon is an aromatic sweet spice used in cakes, pies and curry blends and though cloves have a sharper aroma and stronger flavor, they complement cinnamon in sweet potato, squash, and pumpkin pies and dishes. Ginger, a


Although recipes vary, most pickling recipes call for vinegar, salt, firming agents and flavoring. The ingredients required depend on the pickling method selected, such as the dry-salt method, fermenting, processing and packing, or fresh packing.


Anthropologists believe that the ancient Mesopotamians pickled cucumbers as early as 2400 B.C. Cucumbers, native to India, were first brought to the Tigris Valley in 2030 B.C.


To pickle vegetables, boil brine made from equal parts of water and vinegar, salt, sugar equal to half the vinegar, and herbs and spices to taste. Pour the brine to within a half inch from the rims of clean, wide-mouth jars holding sliced vegetables. Add lids, and refrigerate.