PICKLING SPICE

PICKLING SPICE I 2 cinnamon sticks, broken 1 tablespoon mustard seeds 2 teaspoons black peppercorns 1 teaspoon whole cloves 1 teaspoon whole allspice 1 teaspoon juniper berries 1 teaspoon crumbled whole mace 1 teaspoon dill seeds 4 dried bay leaves 1 small piece dried ginger Mix together all the ingredients. Store in a small, airtight jar up to 2 months. Makes about 1/4 cup.

PICKLING SPICE II 4 cinnamon sticks (each about 3 inches long) 1 piece dried gingerroot (1 inch long) 2 tablespoons mustard seeds 2 teaspoon whole allspice berries 2 tablespoons whole black peppercorns 2 teaspoons whole cloves 2 teaspoons dill seeds 2 teaspoons coriander seeds 2 teaspoons whole mace, crumbled medium fine 8 bay leaves, crumbled medium fine 1 small dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients. Store in a small, airtight jar up to 2 months.