The Perfect Dill Pickle Spice Blend
I created this dill pickle spice blend back in 2015. I worked at a local spice shop and 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 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 are 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 blended spices. I usually make enough of this spice blend to fill up a 16-ounce mason jar.
No need to worry about how long it will keep. It will last a long time if you store it in a mason jar or weck jar with a good sealing lid. 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 regularly.
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 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, 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!
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.
- Prep: 10 minutes
- Total: 10 minutes
Ingredients
- 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
- Measure out all of the ingredients.
- Combine all of the ingredients in a bowl.
- Mix until even.
- Store in an airtight container.
Notes
- Use two teaspoons of spice blend per quart of fermented pickles
Hello,
Do you use ground coriander or coriander seed?
Thanks!
whole coriander seed
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!
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.
I water bath can my dill pickles will this blend work for that type of canning?
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.
I’d like to add fresh garlic in lieu of the granules. Yea or nay and why or why not?
You can do that! You can’t put fresh garlic in the spice blend, but you can put fresh garlic in a jar of pickles.
Is yellow mustard power instead of seed ok?
Should be, but the powder in pickles will make the brine extra cloudy.
I’d love to know about the unappetising spices, so I can avoid them in my fermentation experiments.