Grind the pickling spice in a blender or mortar and pestle and mix with enough
vinegar or brine (salted water) to cover the food to be pickled. Wash jars out thoroughly using boiling water and cover with the pickle mixture. Seal the jars tightly and leave for as long as desired to bring out the flavour.
Coriander seeds, yellow mustard seeds, chillies, ginger, cloves, black peppercorns, allspice, bay leaves, cassia.