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 sticks, broken into pieces
1 tablespoon salt
3 whole bay leaves
Directions:
Tie the spices in a spice bag or piece of cheesecloth.
Place vinegar and spice bag in non-reactive (stainless steel) pot.
Bring to a boil and cook about 10 minutes.
Cool.
Store vinegar and spice bag in air-tight plastic or glass container.
NOTE:*** Although the flavor intensifies with aging, the vinegar is ready to use immediately.
After about 1 month, remove the bag from the vinegar.
***SWEETENED SPICED VINEGAR: To sweeten this recipe, add 3 1/2 cups granulated sugar.
Good for pickled beets or pickled peaches.
Servings: Serve
Time preparation: 5 min.
Time total: 15 min.