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Pickling Spice With Chilies (English)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lbs 908g / 32oz Jamaica ginger

    2. 1 3/4 lbs 794g / 28oz Yellow mustard seed

    3. 1 1/2 lbs 681g / 24oz Zanzibar cloves

    4. 2 1/4 lbs 1021g / 36oz Indian black pepper

    5. 1 1/2 lbs 681g / 24oz Birdseye or nyasa chilies

    6. 3/4 lb 340g / 11oz Mace

    7. 3/4 lb 340g / 11oz Coriander seed

    8. 3 1/2 lbs 1589g / 56oz Pimento

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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 (1/2 oz) for each pound. Note: Servings Set to 25 so that program can calculate

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