Quick Spiced Vinegar Recipe
Ingredients:
- 2 in (50mm) stick of cinnamon
- 1 teasppon cloves
- 2 teaspoons allspice
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seed
- 2-3 bay leaves
- 2 pints (1.1 litres) vinegar
Method:
- Place the vinegar and the spices (tied in a muslin bag) in a heatproof basin and stand the basin over a saucepan of water.
- Cover the basin with a plate or the flavour will be lost.
- Bring the water in the pan to the boil and then remove it from the heat.
- Set aside for 2 – 3 hours to allow the spices to steep in the warm vinegar.
- Strain the vinegar and cool.
Making Your Own Flavoured Oils & Vinegars Help
This article will get you started and explain the finer ponts of making your own flavoured oils & vinegars:
Making Your Own?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Filed under All Recipes, Oils & Vinegars, Pickles, Val's Preserves, Vegetarian Recipes by
Comments on Quick Spiced Vinegar Recipe »
Ian @ 2:19 pm
I am new to allotmenteering and pickling.I have used this recipe with success.However, I was wondering if it is safe to use a coffee type perculater to make a concentrate of the recipe or would this be re-distilling the vinegar?
I appologise in advance if this ids the wrong place to submit such a question.
Val @ 3:13 pm
I don't think it would work. You need to keep the spices and vinegar separate from the water that you are heating up. You don't want to boil the vinegar, just heat it through so that the spices can infuse it.
nathan @ 1:48 pm
what kind of vinegar is best?
Val @ 1:59 pm
It depends on what you're pickling. Follow the recipe and make certain that it has an acetic content of over 5 per cent.