Recipe - Pickling Spice With Cayenne (English)

2 One half pound Mustard seed
2 pound Cayenne pods
2 One half pound Common black peppercorns
1 One half pound White peppercorns
1 pound Small cloves
3 pound Pimento [allspice]
1 One half pound Jamaica ginger.

An English mixture of whole spices, used for chutneys, pickled fruits and
vegetables, and to spice vinegar. The spices can either be tied in a small
muslin bag and removed after pickling, or added straight to the vinegar,
depending on the type of pickle.

Spice merchants have their own versions; here are two given in Law's
Grocer's Manual (1950 edition). To make manageable domestic amounts,
substitute 25 g (1 oz) or even 15 g (One half oz) for each pound. Note: