*  Exported from  MasterCook  *

                  Pickling Spice With Cayenne (English)

Recipe By     : Jill Norman * Web File 4/97
Serving Size  : 25   Preparation Time :0:00
Categories    : Mixes and Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            Mustard seed
   2      lb            Cayenne pods
   2 1/2  lb            Common black peppercorns
   1 1/2  lb            White peppercorns
   1      lb            Small cloves
   3      lb            Pimento (allspice)
   1 1/2  lb            Jamaica ginger

An English mixture of whole spices, used for chutneys, pickled fruits
and vegetables, and to spice vinegar. The spices can either be tied
in a small muslin bag and removed after pickling, or added straight
to the vinegar, depending on the type of pickle.

Spice merchants have their own versions; here are two given in Law's
Grocer's Manual (1950 edition). To make manageable domestic amounts,
substitute 25 g (1 oz) or even 15 g (1/2 oz) for each pound.

Note:

Servings Set to 25 so that MC program can calculate

Recipe by The Complete Book of Spices by Jill Norman,
Viking Studio Books, 1991, ISBN 0-670-83437-8

The book is lavishly illustrated with full color photographs of the
herbs and spices- whole, mixed, ground.


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