Pickling Spice with Chilies

Category: Other

Cuisine: American

Ready in 30 minutes

Ingredients

1 1/2 oz Cloves

1 3/4 oz Yellow mustard seed

2 1/4 oz Black pepper

3 1/2 oz Allspice

1 1/2 oz Birdseye or Nyasa chilies

3/4 oz Mace

2 oz Ginger

3/4 oz Coriander seeds

Directions

Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle. The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 102

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