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Title: Pickling Spice with Chilies (English)
Categories: Mix Spice Chili Pickle
Yield: 25 Servings
| 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 [allspice]. |
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
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
From: "Mary Spyridakis" Date: 23 May 97 Mastercook Recipes (Mailing List) Ä
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