Spiced Vinegar

Make this in advance and use it for Pickled Vegetables. It keeps indefinitely.

Add To Favourites Print
Photo credit: Edmonds Preserves
Ratings (0)
Prep Time: 40 mins Servings: 2 Litres
  • 2L malt or cider vinegar

    1 cup sugar

    2 Tbsp black peppercorns

    2 Tbsp whole cloves

    1 Tbsp whole allspice

    4cm piece of fresh ginger

    2 Tbsp salt

    1 Tbsp mustard seeds

    2 tsp crushed nutmeg pieces

  • 1. Put all the ingredients into a large saucepan and bring to a simmer, stirring to dissolve the sugar.

  • 2. Simmer gently for 10 minutes, then either strain out the spices and use immediately, or leave the spices in for 2–3 days and then strain them out – this gives a spicier flavour.

  • 3. Bottle and store in a dark place.

Add to your menu