Make a from-scratch homemade pickling spice using this old-time combination of herbs and spices. Try using this pickling spice along with a brine for overnight quick pickling of tough meats. The next morning, rinse the meat, pat dry, then slow-roast in a water bath at low heat for several hours. Store your finished spice mix will store in an airtight container out of direct sunlight or heat levels above room temperature for up to one month; after that, the individual flavor characteristics of the spices will begin to disappear.