Procedures:
| 1 | Leave spices whole. | | 2 | Use for chutneys, pickled fruits and vegetables, and to spice vinegar. | | 3 | Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle. | | 4 | the complete book of spices by jill norman isbn 0-140-23804-2 pg 102 |
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