Recipe - Pickling Spice With Chilies (English)

2 pound Jamaica ginger
1 Three fourths pound Yellow mustard seed
1 One half pound Zanzibar cloves
2 One fourth pound Indian black pepper
1 One half pound Birdseye or Nyasa chillies
Three fourths pound Mace
Three fourths pound Coriander seed
3 One half pound Pimento [allspice].

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: