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Pickling Spice With Cayenne (English)


Course : Mixes
Serves: 25
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Ingredients:


2 1/2 pounds mustard seed

2 pounds cayenne pods

2 1/2 pounds common black peppercorns

1 1/2 pounds white peppercorns

1 pound small cloves

3 pounds pimento

1 1/2 pounds Jamaica ginger.
 

Preparation / Directions:


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

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