Cooking Recipe Pickling Spice With Chilies
Recipe Ingredients
ENGLAND
2 oz
Ginger
1 3/4 oz
Yellow mustard seed
1 1/2 oz
Cloves
2 1/4 oz
Black pepper
1 1/2 oz
Birdseye or Nyasa chilies
3/4 oz
Mace
3/4 oz
Coriander seeds
3 1/2 oz
Allspice
Directions
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