[rightly_dividing]

I can imagine the aroma; when entering Yoder’s country store that I linked to earlier, the aroma was impressive.

On pickeling spice, I have used individual spices when pickling, should I be using a ready made pickle spice? I am new to pickles and have made them for a few years by a recipe for B&B pickles from my wife's BFF and a recipe for dills from somewhere online. I just apply the same recipe to other veggies; cauliflower, asparagus, onion, garlic, baby brussel sprouts.

I am always open to suggestions from you; my wife's favorite recipe came from your desk. :)

[Flamenco Lady]

I try to compare prices and the ingredients in the spice blend to determine which is the cheapest option. I also sometimes compare the flavors by making a batch of something with my own spices and another with a store bought blend. A last consideration I make is with regard to health issues. Some spice blends have a really high salt content, and salt intake can make your blood pressure go up. Obviously with pickles some salt is needed, but comparing the salt content in your recipe and the salt content in the prepared spice blend may also be something you want to take into consideration.

[JustaDumbBlonde]

For my B&B pickles I do use individual spices because the old family recipe calls for only mustard seed, celery seed, and turmeric, IIRC. I added black peppercorns to the recipe on my own.

For sweet pickles and just about all of the other vegetables I pickle, I use the Penzey's pickling spice mix, varying the time that I soak the spice bag in the syrup. You can produce a really spicy, flavorful syrup with a long soak.

Penzey's premium pickling spice contains: yellow and brown mustard seeds, allspice, cracked cassia, bay leaves, dill seed, cloves, ginger, telicherry peppercorns, star anise, coriander, juniper berries, mace, cardamom and sanaam red peppers. I sometimes just put 1/2 cup of this stuff in a bowl on the kitchen counter as potpourri. Heavenly.