Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients.
Store in a small, airtight jar up to 2 months.
Makes about 1/4 cup.
Variation: Chop or crumble a small dried hot red pepper (seeds and all) and add to the mixture for an extra kick of spice.
Pickling Spice Recipes: https://whatscookingamerica.net/Q-A/PicklingSpice.htm