Homemade Pickling Spices

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Millie Galliher:

   8 sticks cinnamon
   2 inchs dried ginger root
   4 teaspoons whole mace
   16 bay leaves
   4 tablespoons whole mustard seeds
   2 - 3 teaspoons whole allspice (depending on taste)
   4 tablespoons whole black pepper corns
   4 to 5 teaspoons whole cloves (depending on taste)
   4 teaspoons dill seeds
   4 teaspoons coriander seeds
   1/2 to 1 teaspoon dried red pepper flakes (with seeds)



Using a food processor, a clean coffee mill, or a folded cloth and hammer, break up the cinnamon sticks and gingerroot until well crumbled. Discard any large or stringy pieces. Break up the mace and bay leaves into medium sized pieces and add to cinnamon and gingerroot mixture in a jar. Add all the other ingredients. Place in an air-tight jar. Shake well to mix. Shake to mix again before using. May be stored at room temperature up to a year.


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