Pickling Spice With Cayenne (English)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Mustard seed
2 lbs	908g / 32oz	Cayenne pods
2 1/2 lbs	1135g / 40oz	Common black peppercorns
1 1/2 lbs	681g / 24oz	White peppercorns
1 lb	454g / 16oz	Small cloves
3 lbs	1362g / 48oz	Pimento [allspice]
1 1/2 lbs	681g / 24oz	Jamaica ginger.

Recipe 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.

Source:
Jill Norman "The Complete Book of Spices"

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