The recipe reproduced here comes courtesy of our knowledgeable friend Cecily Brownstone. Mixing your own pickling spice makes sense, especially if you don’t favor the predominance of allspice and cloves encountered in many commercial mixtures. Cecily’s spice is judiciously compounded of the aromatic, the pungent, and the peppery.
Cecily’s method is to wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. She discards any stringy parts of the ginger, then mixes the cinnamon and ginger bits with the other ingredients.