Ingredients for Quick Spiced Vinegar:
- 2 in (50mm) stick of cinnamon
- 1 teaspoon cloves
- 2 teaspoons allspice
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seed
- 2-3 bay leaves
- 2 pints (1.1 litres) vinegar
Method for Quick Spiced Vinegar:
- Place the vinegar and the spices (tied in a muslin bag) in a heatproof basin and stand the basin over a saucepan of water.
- Cover the basin with a plate or the flavour will be lost.
- Bring the water in the pan to the boil and then remove it from the heat.
- Set aside for 2 – 3 hours to allow the spices to steep in the warm vinegar.
- Strain the vinegar and cool.
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I am new to allotmenteering and pickling.I have used this recipe with success.However, I was wondering if it is safe to use a coffee type perculater to make a concentrate of the recipe or would this be re-distilling the vinegar?
I appologise in advance if this ids the wrong place to submit such a question.
I don’t think it would work. You need to keep the spices and vinegar separate from the water that you are heating up. You don’t want to boil the vinegar, just heat it through so that the spices can infuse it.
what kind of vinegar is best?
It depends on what you’re pickling. Follow the recipe and make certain that it has an acetic content of over 5 per cent.
Thanks for the recipe – could I add chili easily? Would I use a whole one, just the seeds or the dried flakes? Does it make any difference?
Just made this Torte…gorgeous!! I was a little nervous about the consistency of the cake mix too but once cooked it was perfect. I used half strawberries and half raspberries from my garden and served it with ice-cream. My husband and kids loved it and i have to make another one tomorrow! The cinammon complements it perfectly. Definately give it a go.
Hi I was just wondering if a bag for jelly making would be just as good, I have one in the cupboard that someone bought for me a few years ago.
I’d have thought it would be a bit big. You only really need a small bag or square of muslin tied at the top.
Yes Ben you can easily add chilies but i would suggest that instead of making the vinegar with them you instead add whole birds eye red chillies into the jar along with the your onions. Then when you change your vinegar test an onion for flavour to see if more fresh whole chilies need to be added. Don’t throw the old chillies away as these will taste great as some heat will have been replaced by the flavour of the onions and spiced vinegar.
Hi. I used this recipe for onions before Christmas and they are great. I have some shop bought pickled eggs which don’t have much flavour. Can I put a bag of the spices into the jar to perk them up?
Can you pickle onions with white vinegar?
Yes you can.
I was wondering if there is any recipe for pickling young green cardamoms..if so please let me know as I have some growing in the garden
I’ve been pickling onions for many years, using a simple spiced white 6% vinegar, using 1-10 salt brine solution. Spices per Lt vinegar are 15g allspice powder, 15g peppercorns, a few cloves, 3 bay leaves, 2Tsp white sugar. They remain crunchy but turn brown after a few months. Any ideas? Fully immersed in brine solution, sterilized glass jars, 4hr fused spiced vinegar mix. Bit of a mystery. Thanks
I use Sarsons Pickling Vinegar which is 6% acidity & comes in 2pts(1.14ltr litres). I use this for pickling my beetroot@nathan:
Thank you so much for the recipe. I’m from South Africa and can’t find allspice here. Do you have a recipe for allspice or an alternative?
Do the peppercorns and mustard seed need to be crushed
No they don’t have to be crushed.
David, I think allspice is also known as pimento and they look like little brown woody looking balls, under 1cm diameter
Can I use ground allspice ?