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Test Kitchen Approved

Mustard Pickling Spice

Recipe By Mike Johnston, Savory Spice founder

Recipe By Mike Johnston, Savory Spice founder

DIY Mustardy Pickling Spice is great for pickled mushrooms and onions.

Recipe Notes

Great for pickling brussels sprouts, bell peppers, mushrooms, onions, or cucumbers.

Ingredients

Savory Spice ingredients in this recipe

  • Black Malabar Peppercorns

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a familiar, bo...

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  • Fennel Seeds

    Fennel seed is native to the Mediterranean and is now grown in many parts of the world including China and India. Fennel seeds are sometimes called...

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  • Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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  • Yellow Mustard Seeds

    Myrosinase is the enzyme that creates the pungent taste of mustard and is activated by water. Thus, when cooked in oil, the taste of the seeds wil...

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  • Brown Mustard Seeds

    Brown mustard seeds possess a pungent flavor. These seeds are commonly used to make whole grain and many coarse varieties of mustards. More and mor...

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Directions

Mix all ingredients together and use about 1 to 1 ½ tsp. of the spice blend per pint of pickled goods. To bring out the full flavor, toast the spice blend in a skillet over medium heat for 1 to 3 min., or until aromatic, before adding to your pickling brine.