[Scribbler]

Hello - it's that time of year again. I've been having trouble getting pickling spice, so thought I'd make my own. Got pretty much everything, but had to buy some whole allspice berries online. They're arriving tomorrow.
The trouble is, pickling spice recipes are a bit few and far between on that there interweb. Does anyone make their own? If so, help would be appreciated please.
I've got mustard seeds, chilli flakes, coriander seeds, cinnamon and ground ginger to add to the allspice berries.

[Kleftiwallah]

Good morning Scribbler,
what, no blade mace?  That's the tricky one to find. 

I'll look for a spice list.

Cheers,  Tony.

[Scribbler]

Hello Klefti - I got the allspice from Buy Wholefoods Online, and they also to blade mace, £3.42 for 50g.
I'll have a look through some cookbooks.

[mumofstig]

Val's recipes are here
https://www.allotment-garden.org/recipe/oils-vinegar/make-spiced-flavoured-vinegars-pickling-vinegars/

[coldandwindy]

Hello. I make my own with whatever I have to be honest. Bruise some fresh ginger root & roughly slice some fresh chillies - better flavour than powders & the resulting mix will be less cloudy the fewer powdered ingredients you put in. Take an average of the recipes available & feel free to substitute some nutmeg for mace or leave it out if it's unavailable/expensive where you are.   I like it with some cracked black pepper . You'll develop your own favourite alterations. I make a 5litre plastic container of pickling vinegar each autumn. If some of your pickleling is going to be piccalilli use clear white vinegar, otherwise malt is fine. Bung everything in a pan, bring to just below boiling then turn off & forget it for at least overnight. When you remember, put it through a fine sieve & put back in the container.

Edited to add : I got the recipe from Mrs Beeton's to begin with but modified it over the years.

[Scribbler]

This is one of the ones that come up on Google. Took a gamble and went with this one, and the apple chutney I've made tastes really good when made, so hope it will taste even better after a couple of months. It's Val's recipe from her book of chutneys and preserves. A really reliable source this. Her marrow chutney recipe is excellent.

2 tablespoons mustard seeds
1 tablespoon allspice berries
2 teaspoons coriander seeds
1 teaspoon red pepper flakes (I used chilli flakes)
1 teaspoon ground ginger
2 fresh bay leaves, broken into small pieces
2 cinnamon sticks, roughly crumbled (these are about 2 inches long)
6 whole cloves

I guess we'll open the chutney about Christmas time. I'll let you know how it goes.