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