Pickling Spice With Cayenne Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
ENGLAND
2 1/2 ounce: Yellow mustard seeds,
1 ounce: Cloves,
2 ounce: Cayenne pods,
3 ounce: Allspice,
2 1/2 ounce: Black peppercorns,
1 1/2 ounce: Ginger,
1 1/2 ounce: White peppercorns,
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
Submitted By DIANE LAZARUS On 02-17-95
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
Submitted By DIANE LAZARUS On 02-17-95
Source from luhu.jp
Tags
Herbs/spice