In preparation of cucumber season, here is my dill pickling spice mix recipe. Those of you who know me and got some of those pickles last year? This is what I used! Tons of stuff can be pickled. Cucumbers are by far my favorite. If you don’t have canning equipment, no problem – just make pickles and keep them in the fridge instead of the pantry. I’ll post my recipe for refrigerator pickles later this week!
Spice blends can be purchased pre-made, but it’s much more personalized to blend your own. You can add extra of things you like, leave out things you don’t, and there is plenty of room for experimenting with your favorites. Just make sure to write down what you do, because the pickles won’t be ready to eat for at least three weeks, and if it’s the best you have ever tasted (which is this recipe, for me!) then you want to be able to make more! This is one I made up from experiments and playing with the flavors and I’m very pleased with it as is, or it is a great place to start if you want to create a custom blend of your own. Enjoy! Get ready to slice a billion cucumbers!
- 2 Tbsp mustard seeds
- 1 Tbsp whole peppercorns
- 2 tsp ground cloves
- 2 tsp dill seeds
- 1 tsp dried red pepper flakes
- 1 bay leaf, crumbled
- Mix all spices together, omitting any you don't want and adding anything else you think sounds good. Yes it is really that easy!