Pickling spice with cayenne

Yield: 1 servings

Measure Ingredient
2½ ounce Yellow mustard seeds
2 ounces Cayenne pods
2½ ounce Black peppercorns
1½ ounce White peppercorns
1 ounce Cloves
3 ounces Allspice
1½ ounce Ginger

ENGLAND

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 Submitted By DIANE LAZARUS On 02-17-95

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