Free Recipe Pickling Spice with Chilies (English)
Recipe Type: M Recipes
Recipe Preparation:
Cooking Ingredients for Pickling Spice with Chilies (English) Recipe
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].
Pickling Spice with Chilies (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 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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