Spices are used to some extent in making nearly all kinds of pickles,
but chiefly for sweet, mixed, and dill pickles. Various combinations are
used, depending on the kind of pickles to be made and the flavor desired.
Peppers (black and cayenne), cloves, cinnamon, celery seed, caraway,
dill herb, mustard (yellow), allspice, cardamom, bay leaves, coriander,
turmeric, and mace, are the principal whole spices for this purpose.
Ginger and horse-radish root are used sometimes. All of these spices
may be purchased in bulk and mixed as desired. Mixed whole spices,
specially prepared for pickling purposes, sold in the stores, are, as a
rule, satisfactory. Care should be taken to see that they are of proper
strength.
Oil spices may be desirable under some circumstances, but their effect is
not so lasting as that of the whole spices.
Turmeric has been much used in both the commercial and household
preparation of pickles. While some of its qualities entitle it to be
classed among the spices, it does not rank in importance as such with the
others named. It is employed largely because of its supposed effect on
the color of pickles, which is probably overestimated.
Dill herb is practically always used with cucumbers when they are
fermented in a weak brine and often with other vegetables fermented in
this way. It gives the pickle a distinct flavor which is very popular.
The dill herb, a native of southern Europe, can be grown in nearly all
parts of the United States and usually is obtainable in the markets of
the larger cities. While the entire stalk of the dill herb is of value
for flavoring, the seeds are best suited for imparting the desired
flavor. For this reason the crop should be harvested only after the seeds
have become fully mature but are not so ripe that they fall off. The
herb may be used green, dried, or brined. When green or brined dill is
used, twice as much by weight as would be required if the dried herb were
used is taken. Dill retains its flavor for a long time when brined. To
preserve it in this way it should be packed in a 60° brine, or in an 80°
brine if it is to be kept for a long time. Dill brine is as good as the
herb for flavoring.