Ginger and Spice Vinegar

This is so good! I use it to make English Pub Style Pickled Eggs. Great in a salad!

• Ready In: 10 mins
• Yields: 1 quart

Ingredients

• 1  tablespoon coarse salt
• 2  slices fresh ginger, 1/4 inch thick
• 2  teaspoons allspice berries
• 1  teaspoon whole black peppercorn
• 1  quart malt vinegar or 1  quart cider vinegar
• 1⁄2 cup sugar

Directions

1. Place salt and seasoning in 1 quart glass bottle or jar.
2. Combine vinegar and sugar in non-aluminum saucepan and bring to simmer.
3. Pour into bottle to fill.
4. Cap and seal.
5. Let stand in cool dark area for 10 days to infuse before using.