Pickling spice with chilies

Yield: 1 servings

Measure Ingredient
2 ounces Ginger
1¾ ounce Yellow mustard seed
1½ ounce Cloves
2¼ ounce Black pepper
1½ ounce Birdseye or Nyasa chilies
¾ ounce Mace
¾ ounce Coriander seeds
3½ ounce Allspice


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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