This is straight from the On Cooking course book for Culinary School:
Varies by manufacturer. Most pickling spice blends are based on black peppercorns and red chilies, with some or all of the following added: allspice, cloves, ginger, mustard seed, coriander seed, bay leaves and dill. These blends are useful in making cucumber or vegetable pickles as well as soups and stews.
Hope this helps!
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