Pickling spice with chilies
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
--------------------------ENGLAND-------------------------------
2 oz Ginger 1 1/2 oz Birdseye or Nyasa chilies
1 3/4 oz Yellow mustard seed 3/4 oz Mace
1 1/2 oz Cloves 3/4 oz Coriander seeds
2 1/4 oz Black pepper 3 1/2 oz Allspice
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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