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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Malt vinegar infused with ginger, cinnamon, allspice, peppercorns, mustard seeds, and cloves. This will need to sit for 2 weeks before using. Finished product can be stored for up to 6 months in a cool, dark place. Ingredients:
2 cups malt vinegar |
1 cm fresh ginger, cut into four pieces |
1 cinnamon stick |
2 teaspoons allspice berries |
1/2 teaspoon black peppercorns |
1 teaspoon brown mustard seeds |
10 whole cloves |
Directions:
1. Place the malt vinegar and all the spices in a pan. Warm over low heat.
2. Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid.
3. Allow it to stand in a warm place for 2 weeks.
4. Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle.
5. Seal and store in a cool, dark place for up to 6 months.
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