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“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:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

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.

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