Place the peppercorns, mustard seed, dill seed and coriander seed in a small skillet. Toast over medium heat until they become aromatic and begin to pop. Remove from heat and allow them to cool.
Crush cooled toasted seeds using a mortar and pestle or pulse 1 or 2 times in a small coffee grinder. You can also put the seeds in a zipper freezer bag and crush them with the bottom of a heavy skillet (cast iron is good).
Add the remaining ingredients and mix well. What I do is add them to the mortar and lightly crush everything together.
Place in an air-tight container.
You can reduce the salt by half to 3/4 if you are watching your sodium. Some salt is necessary for the flavor so I wouldn't advise omitting it entirely.