My Easy Homemade Dill Pickle Spice Blend
Create My Easy Homemade Dill Pickle Spice Blend in 10 minutes with 8 simple ingredients. Perfect for pickles, salads, and dressings. Learn to toast and grind your own spices!
Equipment
- small dry skillet
- spice grinder
- mortar and pestle
- airtight jar
- measuring spoons
Ingredients
Spice Blend
- 1 tablespoon whole yellow mustard seeds plus 1 teaspoon
- 1 tablespoon dill seeds
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole coriander seeds
- 2 teaspoons celery seeds
- 1.5 teaspoons red pepper flakes
- 1 teaspoon whole allspice berries
- 1 teaspoon ground turmeric
Instructions
- Gather a small, dry skillet, a spice grinder or mortar and pestle, and a small airtight jar or container.
- Place the skillet on the stovetop over medium-low heat. Add the mustard seeds, dill seeds, peppercorns, coriander seeds, and celery seeds to the dry skillet.
- Toast the seeds for 2 to 3 minutes, stirring or shaking the pan frequently, until they are fragrant and the mustard seeds just begin to pop. Remove the skillet from the heat immediately to prevent burning.
- Transfer the toasted seeds and the untoasted red pepper flakes and allspice berries to your spice grinder or mortar. Add the ground turmeric.
- Grind the mixture in short pulses or by hand until it forms a coarse powder, where some larger flakes of seeds are still visible for texture. Be careful not to grind it into a very fine dust.
- Pour the finished spice blend into your airtight jar, seal it tightly, and store it in a cool, dark cupboard. Use it to flavor pickle brines, salad dressings, or potato salad.
Notes
Be careful not to over-toast the seeds or over-grind the blend. Store in an airtight container in a cool, dark place.