Pickling Spice With Chilies (english)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | English | Mixes and, Spices | 25 | Servings |
INGREDIENTS
| 2 | lb | Jamaica ginger |
| 1 3/4 | lb | Yellow mustard seed |
| 1 1/2 | lb | Zanzibar cloves |
| 2 1/4 | lb | Indian black pepper |
| 1 1/2 | lb | Birdseye or Nyasa chillies |
| 3/4 | lb | Mace |
| 3/4 | lb | Coriander seed |
| 3 1/2 | lb | Pimento [allspice]. |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 266
Calories From Fat: 153
Total Fat: 18.3g
Cholesterol: 0mg
Sodium: 19.8mg
Potassium: 469.7mg
Carbohydrates: 23.3g
Fiber: 12.3g
Sugar: 2.2g
Protein: 10.9g