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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon whole cloves |
1 tablespoon whole allspice |
1 tablespoon black peppercorns |
1 (2-inch) stick cinnamon |
1 teaspoon cardamom seeds |
1 whole nutmeg, cracked |
4 cups red wine vinegar |
Directions:
1. Combine first 6 ingredients in a wide-mouth quart glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over spices in jar; cover with lid. Let stand at room temperature 2 weeks.
2. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding spices. Seal bottles with corks or airtight lids.
3. Use in vinaigrettes and in fruit or vegetable salads.
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