MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: My Basic Pickling Spice
Categories: Herbs, Preserving
Yield: 2 1/2 cups

1/2 c Mustard seed
1/4 c Coriander seed
1/4 c Fennel seed
1/4 c Whole allspice berries
1/4 c Whole cloves
1/4 c Dill seed
1/4 c Celery seeds
1/4 c Cinnamon sticks; crushed
1/4 c Black peppercorns; cracked
2 tb Dried ginger; coarse chopped
3 Dried red chilies; crushed
6 Dry California bay leaves;
- crushed

Blend all the ingredients together by placing them in
a jar, adding a lid and shaking them well.

NOTE: I usually whizz the bay leaf, ginger, cinnamon
and the chilies in the R2-D2 spice/coffee grinder.

Add a label with the date and list the ingredients.

Store the spice in a cool dark place for up to 12 months.
Or refrigerate. For really long-term storage use the
freezer compartment of your ice box.

Uncle Dirty Dave's Kitchen

MMMMM

... "I've liked a lot of people-until I went on a picnic with them"--Bess
ruman
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Hi Dave,

Title: My Basic Pickling Spice
Categories: Herbs, Preserving
Yield: 2 1/2 cups

Looks good, a lot of spices but not that much work.

We're still on the road, left Houghton (where my class
reunion/graduation week end was) yesterday after a great time of
catching up with classmates, meeting spouses, worship and informal time. Saturday night banquet was steak (sort of, but not quite filet minion,
very tender) with mashed potatoes, green beans and cheesecake. Pre
entree salad had baby greens, very thin (smaller even than pencil thin) asparagus, feta rounds, tomato slice and a balsamic drizzle. Before the
week end at Houghton, we'd spent several days visiting Steve's mom and
siblings in the Rochester area, camping at a former country club and
golf course. This week will be taken up with ham radio events, then on
to see our daughters and grand kids. I'll update all from time to time.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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