Unsweetened Spiced Vinegar |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Using this spiced vinegar in place of regular vinegar to make pickled beets or marinated bean salad will give either a great depth of flavor. I often use this vinegar to make my barbeque or rib sauces or for use in salad dressings. I keep this on-hand at all times and keep finding new uses for this tasty concoction with a kick! Ingredients:
1/2 gallon apple cider vinegar |
2 tablespoons black peppercorns |
2 tablespoons mustard seeds |
1 tablespoon whole cloves |
1 pinch mace |
1/4 teaspoon ground nutmeg |
1/2 teaspoon crushed red pepper flakes |
1 cinnamon stick, broken into pieces |
1 tablespoon salt |
3 whole bay leaves |
Directions:
1. Tie the spices in a spice bag or piece of cheesecloth.
2. Place vinegar and spice bag in non-reactive (stainless steel) pot.
3. Bring to a boil and cook about 10 minutes.
4. Cool.
5. Store vinegar and spice bag in air-tight plastic or glass container.
6. NOTE:*** Although the flavor intensifies with aging, the vinegar is ready to use immediately.
7. After about 1 month, remove the bag from the vinegar.
8. ***SWEETENED SPICED VINEGAR: To sweeten this recipe, add 3 1/2 cups granulated sugar.
9. Good for pickled beets or pickled peaches.
|
|