Mixed Pickling Spice

• 4 cinnamon sticks, each about 3 inches long
• 1 piece dried ginger root, 1 inch long
• 2 tablespoons mustard seed
• 2 teaspoons whole allspice
• 2 teaspoons whole black peppercorns
• 2 teaspoons whole cloves
• 2 teaspoons dill seed
• 2 teaspoons whole coriander seed
• 2 teaspoons whole mace, crumbled
• 8 bay leaves, crumbled
• 1 whole dried red pepper, 1 1/2 inches long, chopped

1. Wrap cinnamon sticks and ginger root in clean cloth.
2. Pound with mallet or hammer until finely crumbled; discard stringy parts of ginger.
3. Add to remaining ingredients and stir well.
4. Store in airtight jars.
5. Use for pickling tongue, cucumbers, etc.

cinnamon sticks, ginger root, whole allspice, whole black peppercorns, whole cloves, dill, mace, bay leaves, red pepper

Taken from cooking.nytimes.com/recipes/5960 (may not work)