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Pickling spice with chilies

Yield: 1 Servings MMM

Ingredients:

• 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

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

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