Recipe by BeachGirl
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!
- 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 See How It's Made
- 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.
- 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.