pickling spices for corned beef

I'm thinking of making some corned beef and using Sheldon's recipe. Since I've never tried any recipe which calls for pickling, I need some help on the amount of spices to use for his recipe. I know it will depend on portion. Are "pickling spices" from my local supermarket OK to use?

Here is Sheldon's recipe: Corned Beef Choose good grade of thin-cut corned beef (I prefer Nathan's). Cook in the largest pot you own. Seriously, cook in lots of water. First, rinse corned beef and and discard spices if present (old spices were used up), or save spice packet if present. Start in cold water. Bring to the boil (uncovered). Simmer 1-2 hour, dump water! Yes, discarding water removes excess salt-nitrites. Okay, now the actual cooking begins. Start in cold water (again? yes, again!). Add spice packet (if none exists or since you dumped the first batch, add new pickling spices. Bring to the boil, lower heat to low simmer. Simmer aproximately 1 hour and add peeled carrots (whole) and unpeeled potatoes (whole), bring to simmer again and add cabbage wedges. Simmer til veggies are tender and remove. Continue simmering til corned beef is tender yet firm; test with fork (your forking may vary). Remove corned beef to roasting pan fat side up, cover liberally with brown sugar, tent loosely with foil, and place in 325 F oven for 30-45 minutes. Remove corned beef from oven (now place veggies in oven to reheat). Let corned beef rest uncovered 15 minutes. With sharp knife slice thinly accross grain, and serve with veggies, mustard, and beer. --- Recipe Type Holiday, Main Dish, Meat

Author: Sheldon