Home Recipes Pickles, Relishes & Chutneys Spiced Vinegar

Spiced Vinegar


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

Prep Time: 40 mins


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.

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