Pickling Spice With Chilies(English)

* Exported from MasterCook *

Pickling Spice With Chilies (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 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.

- - - - - - - - - - - - - - - - - -