I love a good pickle and have been growing my own pickling cucumbers and making my own sweet and dill pickles for several years. I haven't found a commercial pickling spice blend that I like as much as this one that I've adapted from a collection of recipies both on-line and in various cookbooks I own. This is the one I use for making Kosher style dill pickles.
Dill Blend #1
2 tbsp black peppercorns
2 tbsp yellow mustard seed, whole
2 tbsp coriander seed, whole
2 tbsp dill seed, whole
1 tbsp allspice berries
1 tsp red pepper flakes
10-12 bay leaves, crushed
Combine spices and store in sealed containger. This makes about 3/4 cup, which is usually enough for 10 lbs of cucumbers.
While most recipies say to leave the black peppercorns whle, I don't think that really works to get much of any black pepper flavor in the brine. I would suggest that you very coarsely crack the peppercorns before blending. Coarse enough so that you have mostly half and quarter pieces of the peppercorns.