Spiced Vinegar

Spiced Vinegar

Warm vinegar infused with whole spices makes a tangy, aromatic splash for pickles and greens.

Make ahead Makes 16 oz Calories 5/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

White vinegar is gently heated with cinnamon, cloves, peppercorns, and mustard seed to draw out their oils, then left to steep until richly fragrant. Strain and bottle it for drizzling over pickled vegetables, salads, or braised greens, or use it as the base for quick pickles.

Ingredients

  • 2 cups white vinegar
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seed
  • 1 teaspoon whole cloves
  • 1 cinnamon stick, broken into pieces
  • 2 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons granulated sugar

Method

  1. In a small saucepan, combine the white vinegar, peppercorns, mustard seed, cloves, cinnamon stick pieces, bay leaves, red pepper flakes, and sugar.

  2. Set the saucepan over medium heat and warm the vinegar until it just begins to simmer, stirring once or twice to dissolve the sugar.

  3. Reduce heat to low and let the spices simmer gently in the vinegar.

  4. Remove the saucepan from heat and let the mixture cool to room temperature, allowing the spices to continue infusing.

  5. Pour the cooled vinegar into a clean glass jar or bottle, cover, and let it steep in a cool, dark place to deepen in flavor.

  6. Strain the vinegar through a fine-mesh sieve into a clean bottle, discarding the spent spices, and seal tightly.

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Spiced Vinegar

White vinegar is gently heated with cinnamon, cloves, peppercorns, and mustard seed to draw out their oils, then left to steep until richly fragrant. Strain and bottle it for drizzling over pickled vegetables, salads, or braised greens, or use it as the base for quick pickles.

Make ahead 16 oz 5 cal

Ingredients

  • 2 cups white vinegar
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seed
  • 1 teaspoon whole cloves
  • 1 cinnamon stick, broken into pieces
  • 2 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons granulated sugar

Method

  1. 1

    In a small saucepan, combine the white vinegar, peppercorns, mustard seed, cloves, cinnamon stick pieces, bay leaves, red pepper flakes, and sugar.

  2. 2

    Set the saucepan over medium heat and warm the vinegar until it just begins to simmer, stirring once or twice to dissolve the sugar.

  3. 3

    Reduce heat to low and let the spices simmer gently in the vinegar.

  4. 4

    Remove the saucepan from heat and let the mixture cool to room temperature, allowing the spices to continue infusing.

  5. 5

    Pour the cooled vinegar into a clean glass jar or bottle, cover, and let it steep in a cool, dark place to deepen in flavor.

  6. 6

    Strain the vinegar through a fine-mesh sieve into a clean bottle, discarding the spent spices, and seal tightly.