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Pickling Spice With Chilies (English) chili, spice, mix 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 Yield: 25 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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