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