Pickling Spice Substitutes: When the Usual Isn't Available, Here's What to Do!

So you’re all set to make a glorious batch of homemade pickles. You’ve washed the jars, prepped the cucumbers, and fired up the vinegar. Then—disaster strikes: you realize your go-to jar of pickling spice is mysteriously empty. 😱

Fear not! This isn’t the end of your pickling dreams. In this article, we’ll walk through what pickling spice really is, why it matters, and—most importantly—what you can use as a substitute in a pinch. Spoiler alert: you probably already have most of what you need in your pantry.

What Exactly *Is* Pickling Spice Anyway?

Pickling spice is like the Avengers of the spice world—it’s not just one ingredient but a carefully curated blend of several spices that bring out the best in pickled foods. It typically includes:

• Mustard seeds
• Coriander seeds
• Cumin seeds
• Bay leaves
• Cinnamon stick or ground cinnamon
• Allspice berries
• Cloves
• Black peppercorns
• Red pepper flakes (optional for heat)

These spices work together to create a complex, aromatic flavor profile that enhances the tanginess of vinegar while adding depth and warmth to your pickled creations.

Why Does Pickling Spice Matter?

You might be tempted to skip it and call it a day, but using pickling spice—or at least its core components—can elevate your pickles from “just okay” to “Oh wow, where did you buy these?!”

• Flavor Enhancement: Each spice contributes something unique—from the earthy punch of mustard seeds to the floral warmth of allspice.
• Texture & Visual Appeal: Whole spices float beautifully in the brine and look gourmet.
• Antimicrobial Properties: Many of the spices in pickling blends naturally inhibit bacterial growth, helping preserve your pickles longer.

So… Can I Make My Own Pickling Spice?

Absolutely! And if you ever find yourself without store-bought pickling spice again, this will be your lifesaver. Here’s a simple DIY recipe:

Spice	Quantity
Whole mustard seeds	2 tbsp
Coriander seeds	2 tbsp
Cumin seeds	1 tbsp
Allspice berries	1 tbsp
Cloves	1 tbsp
Bay leaves	2–3 dried
Black peppercorns	1 tbsp
Optional: Red pepper flakes	½ tsp

Mix everything well and store in an airtight container. Use about 1–2 tablespoons per quart of brine when pickling.

Substitute Options When You Don’t Have the Full Blend

Sometimes you don’t even have half the ingredients. But no need to panic—we’ve got a list of substitutions based on what you do have in the cupboard.

If You Only Have Mustard Seeds

• Add a pinch of celery seed or fennel seed for extra flavor.
• Dash of turmeric adds color and earthiness.

If You’re Missing Coriander

• Replace with caraway seeds or cumin in equal amounts.
• Can also add a touch of lemon zest for brightness.

No Allspice or Cloves?

• Use a tiny bit of cinnamon or nutmeg instead.
• Pumpkin pie spice (yes, really) can stand in for a warm, sweet-spice note.

If Bay Leaves Are MIA

• Thyme or oregano can mimic the herbal backbone.
• Use sparingly; they are more potent than bay leaves.

Need Heat Without Red Pepper Flakes?

• Grate a tiny bit of fresh ginger or horseradish root into the brine.
• Jalapeño slices or garlic scapes can also contribute a mild kick.

Pro Tips for Using Substitutes Like a Pro

Here are some golden rules to keep in mind when substituting pickling spice:

1. Think in Flavor Families: Match the dominant flavor notes—warm, earthy, herbal, spicy.
2. Less Is More: Start with a small amount and adjust to taste.
3. Go Whole: Whenever possible, use whole spices rather than ground—they infuse the brine better and are easier to strain out.
4. Bundling Makes Life Easier:
Tie spices in cheesecloth or a tea strainer to avoid floating bits in your jar.
5. Taste Test: If you’re making refrigerator pickles, taste after 24 hours and adjust if needed.

Quick Reference Table: Pickling Spice Alternatives

Original Spice	Substitute Option(s)
Mustard Seeds	Celery seeds, fennel seeds, turmeric powder
Coriander Seeds	Caraway seeds, cumin, lemon zest
Allspice Berries	Cinnamon, nutmeg, pumpkin pie spice
Cloves	Star anise, allspice, cinnamon
Bay Leaf	Thyme, oregano, marjoram
Peppercorns	Grated ginger, black pepper
Red Pepper Flakes	Jalapeño slices, garlic scapes, horseradish

Common Pickling Mistakes to Avoid

Even with the right spices, things can go sideways. Here’s what not to do:

• Using too much spice: Especially cloves and cinnamon—they pack a punch and can overpower other flavors.
• Skipping the sterilization step: No matter how good your spices are, bad bacteria can still ruin your batch.
• Not letting pickles mature: Quick pickles are great, but full-flavored ones need time to soak in all those delicious spices.
• Overcomplicating the spice mix: More doesn’t always mean better. Stick to 5–7 key players for clarity of flavor.

Final Thoughts: Be Bold, Be Creative, and Pickle On!

Pickling spice may seem like a minor detail in the grand scheme of food preservation, but trust us—your future self will thank you when they bite into a perfectly spiced dill spear.

Don’t let a missing jar hold you back. With just a few pantry staples and a little creativity, you can craft your own custom blend that suits your taste buds—and maybe even impress your friends enough to ask for the recipe!

Summary Table: The Ultimate Pickling Spice Cheat Sheet

Spice Component	Main Flavor Contribution	Best Substitute
Mustard Seeds	Earthy, pungent, slightly bitter	Celery seeds, fennel seeds
Coriander Seeds	Citrusy, sweet, floral	Caraway, cumin
Allspice Berries	Warm, clove-like, sweet-spicy	Cinnamon, nutmeg
Cloves	Intensely spicy-sweet, medicinal	Star anise, allspice
Bay Leaf	Herbaceous, piney	Thyme, oregano
Peppercorns	Pungent, sharp, earthy heat	Black pepper, ginger
Red Pepper Flakes	Spicy, fruity heat	Jalapeño, horseradish

FAQs About Pickling Spice Substitutions

Can I use garam masala instead of pickling spice?

It’s a tempting idea, especially if you're looking for warmth and complexity. Garam masala does contain many similar spices, but it’s often sweeter and less acidic. Use it sparingly and pair it with some peppercorns or red chili for balance.

Can I omit pickling spice altogether?

You can—but your pickles will lack the signature zing and aroma. Consider at least adding mustard seeds and peppercorns to give them some backbone.

What’s the best way to store homemade pickling spice?

Keep it in an airtight container in a cool, dark place. It should stay fresh for up to a year. Label it clearly so you don’t confuse it with something else (like potpourri 🙃).

Do I need to toast the spices before using?

Toasting isn’t required, but it can enhance their aromatics. Just be careful not to burn them—heat them gently in a dry skillet over medium-low heat until fragrant (about 1–2 minutes), then cool completely before blending.

The Takeaway: Spice Up Your Pickles (Literally)

Pickling spice is the secret weapon behind every great pickle, relish, and chow-chow. While having a premade blend is convenient, it’s not mandatory. Armed with a basic understanding of the flavor roles each spice plays, you can easily substitute and adapt to suit your pantry and palate.

So next time you reach for that mysterious bottle of pickling spice and find it empty, remember—you’ve got options. Better yet, now you’ve got a plan!

Happy Pickling!