Pickle Brine Spice Rub

coriander dill spice vinegar rub

Anna Stockwell

1 cup

Source

Ingredients

4 Tbsp. coriander seeds

6 Tbsp. vinegar powder

4 Tbsp. dried dill

2 Tbsp. kosher salt

4 tsp. celery seeds

1 tsp. mustard powder

A spice mill or mortar and pestle

Method

Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.

Do ahead: Spice mix can be made 3 months ahead. Store at room temperature.