Pickling spice with chilies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Ginger |
| 1¾ | ounce | Yellow mustard seed |
| 1½ | ounce | Cloves |
| 2¼ | ounce | Black pepper |
| 1½ | ounce | Birdseye or Nyasa chilies |
| ¾ | ounce | Mace |
| ¾ | ounce | Coriander seeds |
| 3½ | ounce | Allspice |
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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