Pickling Spice With Chilies Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
ENGLAND
2 ounce: Ginger,
1 3/4 ounce: Yellow mustard seed,
1 1/2 ounce: Cloves,
2 1/4 ounce: Black pepper,
1 1/2 ounce: Birdseye or Nyasa chilies,
3/4 ounce: Mace,
3/4 ounce: Coriander seeds,
3 1/2 ounce: Allspice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp