| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Cinnamon sticks (each about 3 inches long) |
| 1 |
|
Piece dried gingerroot (1 inch long) |
| 2 |
tb |
Mustard seeds |
| 2 |
ts |
Whole allspice berries |
| 2 |
tb |
Whole black peppercorns |
| 2 |
ts |
Whole cloves |
| 2 |
ts |
Dill seeds |
| 2 |
ts |
Coriander seeds |
| 2 |
ts |
Whole mace, crumbled medium fine |
| 8 |
|
Bay leaves, crumbled medium fine |
| 1 |
sm |
Dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all |
INSTRUCTIONS
Here's a recipe for pickling spice, which I've used successfully to make
dill pickles: It's from a book called Better Than Store-Bought.
Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them
with a hammer until well crumbled. Discard any strongy parts of the ginger,
then mix with other ingredients.
Posted to fatfree digest V96 #235
From: "Nancy Gandhi" <gandhi@giasmd01.vsnl.net.in>
Date: Mon, 26 Aug 1996 11:14:30 +0530
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”