Ingredients: Dill Seed, yellow mustard seed, coriander, bay leaf, cinnamon, red chili pepper, allspice, ginger, Black Pepper and cloves.
Pickling was used historically as a way to save the overabundant harvest for the lean Winter times. Some items like meat needed a stable preservation as there was no refrigeration and salting everything got boring. Whole vegetables pickled better than chopped vegetables so pickled cucumbers, squash, carrots, and small fruits were held longer than slaws and sugared items. In current times the Blend is used commercially for Pickling cucumbers, eggs or other vegetables and also used for corn beef and brisket.
It is best placed into a cloth bag or tea ball to make removing all the tiny spices easier at the end of pickling or cooking. Follow established recipes closely as pickling can be tricky and take several tries to get the formula just right.