Bar Bandits

Pickled onions and green beans made from scratch taste worlds better than they’re store-bought counterparts, but the key is to use the perfect combo of pickling spices for your favorite veggie garnishes. Fortunately, crafting your own pucker-y spice blend is simple—especially with this recipe from Linda Ziedrich’s revised edition of The Joy of Pickling (Harvard Common Press 2009). Turning things up a notch with a little kick of cinnamon and dried hot peppers, this mix is a great match for "In a Pickle," our easy instructions on making cocktail onions at home, in the January/February 2010 issue of the magazine.

One 4-inch cinnamon stick, broken into small pieces

6 Mediterranean bay leaves, torn into small pieces

6 small dried hot peppers, such as japonés or de árbol, cut into small pieces

1 Tbsp. whole black peppercorns

1 Tbsp. whole yellow mustard seeds

1 tsp. whole fennel seeds

2 tsp. whole allspice berries

1 tsp. whole cloves

2 tsp. whole coriander seeds

1/2 tsp. blade (unground) mace

1 Tbsp. dill seeds

Combine all of the ingredients in a small jar. Mix thoroughly before measuring. If the spices are fresh to start and you keep the jar tightly capped in a cool, dark place, the mixture should keep well for at least one year."