Traditional Pickling Spices

• According to What's Cooking America, the most traditional blend of pickling spices includes cinnamon, mustard seed, allspice, peppercorns, coriander, juniper berries, mace, cloves, ginger, cardamom, bay leaves and dill. Mix one to two teaspoons of each spice according to preference, and store in a small, airtight container for up to two months.

Variations

• The art of pickling is open to interpretation. Add fresh red peppers or dried red pepper flakes to your pickles for a bold and spicy flavor. Use fresh herbs, such as garlic cloves, rosemary, and thyme, for a robust and Mediterranean pickle. For the cleanest, most straightforward pickle, use kosher salt, horseradish and a fistful of fresh dill.

Pickle Types

• Different pickle types call for different kinds of spices and seasonings. Bread-and-butter pickles require sugar in addition to traditional pickling spices. Dill pickles require large quantities of fresh dill. In the southern United States, pickles that have been cured with sugar and Kool-Aid powder are a colorful, tart and tangy delicacy.