Pickling spice with cayenne
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | ounce | Yellow mustard seeds |
| 2 | ounces | Cayenne pods |
| 2½ | ounce | Black peppercorns |
| 1½ | ounce | White peppercorns |
| 1 | ounce | Cloves |
| 3 | ounces | Allspice |
| 1½ | ounce | Ginger |
Directions
ENGLAND
Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 102 Submitted By DIANE LAZARUS On 02-17-95
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