Title: Pickling Spice with Chilies
Categories: Spice Blank
Yield: 1 Servings

ENGLAND
2	oz	Ginger
1 3/4	oz	Yellow mustard seed
1 1/2	oz	Cloves
2 1/4	oz	Black pepper
1 1/2	oz	Birdseye or Nyasa chilies
3/4	oz	Mace
3/4	oz	Coriander seeds
3 1/2	oz	Allspice

Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 102

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