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

Instructions

1. 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.
2. Do ahead: Spice mix can be made 3 months ahead. Store at room temperature.