Name: Pickling Spice with Cayenne (English)
Ingredients: 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.

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CATEGORY	CUISINE	TAG	YIELD
Grains	English	Mixes and, Spices	25	Servings

INGREDIENTS

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.

INSTRUCTIONS

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
Source: Jill Norman "The Complete Book of Spices" 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.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619
by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97

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