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A sweet spiced pickling vinegar ideal for making pickled onions, or use for adding to chutneys.
2.5 litres malt vinegar
4 blades of mace
1 tbsp cloves
1 tbsp allspice berries
2 sticks cinnamon
1 tsp peppercorns
6 heads star anise
20g fresh ginger (crushed)
Place all the ingredients in a large stainless steel pan and bring slowly to the boil, stirring to ensure the sugar dissolves.
Turn off the heat and cover, then leave overnight to cool and to let the flavours infuse.
Strain and bottle in sterilised bottles.
You can use any spices you like to flavour vinegar, just aim for around 15g - 30g per litre.