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Pickling Spice with Chilies

  • 2 ounces ginger
  • 1 3/4 ounces yellow mustard seed
  • 1 1/2 ounces cloves
  • 2 1/4 ounces black pepper
  • 1 1/2 ounces bird chilies
  • 3/4 ounce mace
  • 3/4 ounce coriander seeds
  • 3 1/2 ounces 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.

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