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Pickle Brine Spice Rub

['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']

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

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