Pickling Spice With Chilies

An important Old Testament truth is “The fear of the Lord is the beginning of wisdom” (Psalm 111:10; cf. Proverbs 1:7, 9:10). [For the Christian] it’s not the fear of being doomed to eternal torment, nor a hopeless dread of judgment that leads to despair. Instead, it’s a reverential fear, a holy concern to give God the honor He deserves and avoid the chastening of His displeasure. It protects against temptation and sin and gives motivation for obedient, righteous living.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains		Mine, Spices	1	Servings

INGREDIENTS

2	oz	Ginger
1 3/4	oz	Yellow mustard seed
1 1/2	oz	Cloves
2 1/4	oz	Black pepper
1 1/2	oz	Birdseye or Nyasa chilies
3/4	oz	Mace
3/4	oz	Coriander seeds
3 1/2	oz	Allspice

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 999 Calories From Fat: 379 Total Fat: 45.3g Cholesterol: 0mg Sodium: 245.2mg Potassium: 3286.7mg Carbohydrates: 186.7g Fiber: 72.4g Sugar: 5.8g Protein: 33.2g