Spiced
Vinegar
The primary use
for this vinegar is in pickling, but it can also be used for making salad
dressings and mayonnaise.
| 1 tablespoon allspice berries |
1 tablespoon whole cloves |
| 2 cinnamon sticks |
1 tablespoon black peppercorns |
| 2 blades mace |
2 bay leaves, torn |
| 4 dried red chillies |
1.1 litres ( 2 pints ) wine vinegar |
Place all
the spices and the vinegar in a pan and bring to the boil. Pour into sterilized
bottles distributing the flavorings evenly. Cover with vinegar proof lids and
seal. The vinegar can be used after one day, but it is best to leave for 1 to 2
weeks. If the vinegar is kept for some time, check that it is not getting too
strong, and if so, remove some or all of the flavorings.
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