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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