Free Recipe Pickling Spice with Cayenne (English)
Recipe Type: M Recipes
Recipe Preparation:
Cooking Ingredients for Pickling Spice with Cayenne (English) Recipe
2-1/2 lb Mustard seed
2 lb Cayenne pods
2-1/2 lb Common black peppercorns
1-1/2 lb White peppercorns
1 lb Small cloves
3 lb Pimento [allspice]
1-1/2 lb Jamaica ginger.
Pickling Spice with Cayenne (English) Preparation
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. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by Mary Spyridakis <MSpork@msn.com> on May 23, 97
Cooking Temperature:
Recipe Serves: 25
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