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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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REC Mixed Pickling Spice
From _Joy of Pickling_, Linda Ziedrich, The Harvard Common Press, c.
1998 [I use this as seafood boil, cucumber (&etc.) pickle, and corned beef. As always, use the best/freshest herbs/spices you can get-E] [I reorganized the list alphabetically cause I keep getting confused. Blond thang.-E] [Do not automatically double the chiles & mustard when doubling the recipe!-E] Mixed Pickling Spice makes about 1/2 cup allspice, 2 teaspoons whole bay leaves, 6, torn into small pieces black peppercorns, 1 tablespoon chile peppers, 6 small dried, cut into small pieces cinnamon stick, one 4-inch, broken up cloves, 1 teaspoon whole coriander seeds, 2 teaspoons whole dill seeds, 1 tablespoon fennel seeds, 1 teaspoon fenugreek seeds, 1/2 teaspoon mace blades (unground), 1/2 teaspoon, or small pieces nutmeg yellow mustard seeds, 1 tablespoon |
Posted to rec.food.preserving
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REC Mixed Pickling Spice
On Thu 06 Apr 2006 06:25:50p, Thus Spake Zarathustra, or was it The
Joneses? > From _Joy of Pickling_, Linda Ziedrich, The Harvard Common Press, c. > 1998 > [I use this as seafood boil, cucumber (&etc.) pickle, and corned beef. > As always, use the best/freshest herbs/spices you can get-E] > [I reorganized the list alphabetically cause I keep getting confused. > Blond thang.-E] > [Do not automatically double the chiles & mustard when doubling the > recipe!-E] > > Mixed Pickling Spice > makes about 1/2 cup > allspice, 2 teaspoons whole > bay leaves, 6, torn into small pieces > black peppercorns, 1 tablespoon > chile peppers, 6 small dried, cut into small pieces > cinnamon stick, one 4-inch, broken up > cloves, 1 teaspoon whole > coriander seeds, 2 teaspoons whole > dill seeds, 1 tablespoon > fennel seeds, 1 teaspoon > fenugreek seeds, 1/2 teaspoon > mace blades (unground), 1/2 teaspoon, or small pieces nutmeg > yellow mustard seeds, 1 tablespoon I'm glad you posted this, Edrena. My Joy of Pickling is packed away until after we move, and I want to do some pickles soon. Thanks! -- Wayne Boatwright @¿@¬ _____________________ |
Posted to rec.food.preserving
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REC Mixed Pickling Spice
"The Joneses" > wrote in message ... > From _Joy of Pickling_, Linda Ziedrich, The Harvard Common Press, c. > 1998 > [I use this as seafood boil, cucumber (&etc.) pickle, and corned beef. > As always, use the best/freshest herbs/spices you can get-E] > [I reorganized the list alphabetically cause I keep getting confused. > Blond thang.-E] > [Do not automatically double the chiles & mustard when doubling the > recipe!-E] > > Mixed Pickling Spice > makes about 1/2 cup > allspice, 2 teaspoons whole > bay leaves, 6, torn into small pieces > black peppercorns, 1 tablespoon > chile peppers, 6 small dried, cut into small pieces > cinnamon stick, one 4-inch, broken up > cloves, 1 teaspoon whole > coriander seeds, 2 teaspoons whole > dill seeds, 1 tablespoon > fennel seeds, 1 teaspoon > fenugreek seeds, 1/2 teaspoon > mace blades (unground), 1/2 teaspoon, or small pieces nutmeg > yellow mustard seeds, 1 tablespoon > > > > Thanks Edrena! Kathi |
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