*  Exported from  MasterCook  *
 
                   Pickling Spice With Chilies (English)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 25   Preparation Time :0:00
 Categories    : Mixes and Spices
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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].
 
 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.
 
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