My Easy Homemade Dill Pickle Spice Blend Recipe

by Kaitlynn Fenley

If you are going to make delicious fermented dill pickles, you need the right spice blend! This homemade dill pickle spice blend is the perfect, balanced mix for wild fermenting cucumbers into dill pickles. You can use this spice blend for canning and pickling recipes too.

The Perfect Spices for Dill Pickles

I created this dill pickle spice blend back in 2015. I worked at a local spice shop and I loved taking home individual spices to see what worked well in wild fermentation recipes. Some spices can be unappetizing when fermented, so getting the blend just right took some work. After many trials and errors, I created this blend of spices, perfect for enhancing the flavor of wild fermented pickles.

Here’s all of the dried spices you will need (I like to buy all of my spices in bulk, fair-trade organic):

  • Green peppercorns
  • Roasted garlic granules
  • Brown mustard seed
  • Yellow mustard seed
  • Coriander
  • Dill weed

How to Make Your Own Dill Pickle Spice Blend at Home

Making spice blends at home is SO easy, and much more affordable than buying already blended spices. I usually make enough of this spice blend at a time to fill up a 16-ounce mason jar. No need to worry about how long it will keep. As long as you store it in a mason jar or weck jar with a good sealing lid, it will keep for a long time. So, you can make a huge batch of the spice blend and store it for an extended period. This is especially useful if you plan to make pickles on a regular basis.

When making a spice blend like this at home, it’s best to use weight measurements. So I’ve made this recipe with gram units. You just need a simple kitchen scale to weigh out each ingredient before mixing.

Learn How to Make Fermented Pickles at Home

CLICK HERE for my easy fermented dill pickle recipe. If you have been a Cultured Guru Fermented Foods customer in the past, just use our fermented dill pickle recipe with this spice blend and you’ll have our signature pickles at home for a tiny fraction of the cost! yay!

A glass jar of fermented dill pickles with dill pickles spices included. A spoon full of dried dill, mustard seeds and other spices sits in front of the jar.
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My Easy Homemade Dill Pickle Spice Blend Recipe

If you are going to make delicious fermented dill pickles, you need the right spice blend! This homemade dill pickle spice blend is the perfect, balanced mix for wild fermenting cucumbers into dill pickles. You can use this spice blend for canning and pickling recipes too.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2.5 ounces 1x
  • Category: spices
  • Method: mixing
  • Cuisine: american
  • Diet: Vegan

Ingredients

Scale
  • 15 grams peppercorns
  • 15 grams dried garlic granules
  • 15 grams brown mustard seeds
  • 15 grams yellow mustard seeds
  • 8 grams coriander seed
  • 8 grams dried dill weed

Instructions

  1. Measure out all of the ingredients. 
  2. Combine all of the ingredients in a bowl. 
  3. Mix until even.
  4. Store in an airtight container. 

Notes

  • Use two teaspoons of spice blend per quart of fermented pickles

Keywords: pickle, dill, spices

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Recipe rating

6 comments

Dee June 6, 2022 - 5:51 pm

Hello,
Do you use ground coriander or coriander seed?
Thanks!

Reply
Kaitlynn Fenley June 7, 2022 - 8:44 am

whole coriander seed

Reply
Dee June 6, 2022 - 5:57 pm

Also, dried dill seed or weed?
And in the picture did you grind the ingredients or which ingredient is the finer parts in the picture? Thanks!

Reply
Kaitlynn Fenley June 7, 2022 - 8:46 am

I use dried dill weed, but dill seed can work too. And no, I do not grind the ingredients. The finer bits are dill weed and granulated garlic.

Reply
Debbie Cobb August 11, 2022 - 8:22 pm

I water bath can my dill pickles will this blend work for that type of canning?

Reply
Kaitlynn Fenley August 15, 2022 - 8:21 am

I think so, as long as you follow all the other canning steps. I suggest using only a little bit of spice in the canning recipe… Like 1/4 a teaspoon. The heating process can intensify the flavor of the spices so you don’t need much.

Reply