Pickling Spice

Gather all ingredients: bay leaves, celery seeds, coriander seeds, dill seeds, and mustard seeds. Measure each spice according to your desired batch size, typically using equal parts of each seed.

Lightly crush the bay leaves by hand or with a mortar and pestle into coarse, irregular pieces. This helps release their aromatic oils when used in pickling.

Lightly toast the coriander seeds, dill seeds, celery seeds, and mustard seeds in a dry skillet over medium-low heat, stirring constantly. Toast just until fragrant, about 2 to 3 minutes, being careful not to burn them.

Remove the toasted seeds from the heat immediately and transfer them to a clean, dry plate or bowl to cool completely. Allowing them to cool prevents moisture buildup in the final blend.

Combine the cooled toasted seeds with the crushed bay leaves in a mixing bowl and stir together until the blend is evenly distributed. Taste and adjust the ratio of any individual spice to suit your preference.

Transfer the finished pickling spice blend into a clean, airtight glass jar or spice container. Seal tightly and store in a cool, dark place for up to six months.