Pickling Spice with Chilies
Ingredients
- 2 ounces ginger
- 1 3/4 ounce yellow mustard seed
- 1 1/2 ounce cloves
- 2 1/4 ounces black pepper
- 1 1/2 ounce bird chilies
- 3/4 ounce mace
- 3/4 ounce coriander seeds
- 3 1/2 ounces allspice
Instructions
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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