Pickling Spice With Chilies (English)

Recipe Ingredients

2 lbs	908g / 32oz	Jamaica ginger
1 3/4 lbs	794g / 28oz	Yellow mustard seed
1 1/2 lbs	681g / 24oz	Zanzibar cloves
2 1/4 lbs	1021g / 36oz	Indian black pepper
1 1/2 lbs	681g / 24oz	Birdseye or nyasa chilies
3/4 lb	340g / 11oz	Mace
3/4 lb	340g / 11oz	Coriander seed
3 1/2 lbs	1589g / 56oz	Pimento [allspice].

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. Note: Servings Set to 25 so that program can calculate

Source:
Jill Norman "The Complete Book of Spices"

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