Spiced Malt Vinegar

Malt vinegar infused with ginger, cinnamon, allspice, peppercorns, mustard seeds, and cloves. This will need to sit for 2 weeks before using. Finished product can be stored for up to 6 months in a cool, dark place.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 2  cups malt vinegar
• 1  cm fresh ginger, cut into four pieces
• 1  cinnamon stick
• 2  teaspoons allspice berries
• 1⁄2 teaspoon black peppercorns
• 1  teaspoon brown mustard seeds
• 10  whole cloves

Directions

1. Place the malt vinegar and all the spices in a pan. Warm over low heat.
2. Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid.
3. Allow it to stand in a warm place for 2 weeks.
4. Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle.
5. Seal and store in a cool, dark place for up to 6 months.