Pickling spice with cayenne (english)

25 Servings

Ingredients

Quantity Ingredient
2½ pounds Mustard seed
2 pounds Cayenne pods
2½ pounds Common black peppercorns
1½ pounds White peppercorns
1 pounds Small cloves
3 pounds Pimento [allspice]
1½ pounds Jamaica ginger.

Directions

An English mixture of whole spices, used for chutneys, pickled fruits and vegetables, and to spice vinegar. The spices can either be tied in a small muslin bag and removed after pickling, or added straight to the vinegar, depending on the type of pickle.

Spice merchants have their own versions; here are two given in Law's Grocer's Manual (1950 edition). To make manageable domestic amounts, substitute 25 g (1 oz) or even 15 g (½ oz) for each pound. Note: Servings Set to 25 so that MC program can calculate Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@...> on May 23, 97

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