Pickling Spice With Cayenne(English)

* Exported from MasterCook *

Pickling Spice With Cayenne (English)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 25 Preparation Time :0:00
Categories : Mixes and Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds mustard seed
2 pounds cayenne pods
2 1/2 pounds common black peppercorns
1 1/2 pounds white peppercorns
1 pound small cloves
3 pounds pimento [allspice]
1 1/2 pounds Jamaica ginger.

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 MC 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.



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