Pickling Spice With Chilies (English)

Pickling Spice With Chilies (English)

Recipe By : Jill NormanWeb File 4/97

25 Preparation Time :

Categories : Mixes and Spices

Amount Measure Ingredient -- Preparation Method -- -- --

2 lb Jamaica ginger

1 3/4 lb yellow mustard seed

1 1/2 lb Zanzibar cloves

2 1/4 lb Indian black pepper

1 1/2 lb birdseye or Nyasa chillies

3/4 lb mace

3/4 lb coriander seed

3 1/2 lb pimento

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.

1950 edition

25 g (1 oz) or even

15 g (1/2 oz) for each pound. Note: Servings Set to

25 so that program can calculate Source: Jill Norman "The Complete Book of Spices" Viking Studio Books,

1991 ISBN

The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. - - - - - - - - - - - - - - - - - -