Dill Pickling Spice

Sprigs of fresh dill on a cutting board
Recipe Source: 
Canning for a New Generation by Liana Krissoff ($27.50, Stewart, Tabori, & Chang, 2016)


  • 1 Tbsp black mustard seeds
  • 1 Tbsp yellow mustard seeds
  • 1 Tbsp allspice berries, crushed
  • 1 Tbsp dill seeds
  • 12 Tbsp whole cloves
  • 1 dried red chile, crushed
  • 3 cinnamon sticks, crushed
  • 12 nutmeg, crushed
  • 3 bay leaves, crumbled
  • 1 tsp black peppercorns
  • 1 tsp whole coriander seeds
  • 1 tsp cardamom pods, crushed
  • 12 star anise pod, crushed


  1. Combine all of the ingredients.
  2. Store in an airtight container in a dark spot for up to 6 months.

What's the next step?

Making delicious kosher dill pickles, of course! These are the real thing.


Liana Krissoff

Liana Krissoff, a freelance recipe tester, editor, and writer, is the author of STC’s Secrets of Slow Cooking and Hot Drinks for Cold Nights. Krissoff lives with her husband and daughter in rural Carlton, Georgia. To learn more, visit her blog.