Pickling Vinegar

Name: Pickling Vinegar
Yield: Makes About 675 g / 1 ½ lb
Cuisine: United Kingdom
Ingredients: 15 g/ ½ oz allspice berries; 3 bay leaves; 20 black peppercorns; 1 cinnamon stick; 7.5-cm / 3-inch piece of root ginger, sliced; 15 g/ ½ oz cloves; 1.75 litres/ 3 pints vinegar

Preparation info

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Supermarkets sell pickling vinegar in large jars, suitable for the onions or whatever you want to preserve, but it is easy to make. You can use either white spirit vinegar or malt vinegar for the base liquid.

Ingredients

1.75 litres/ 3 pints vinegar
7.5-cm / 3-

Europe
United Kingdom
Condiment
Vegan
Gluten-free

Method

Put the vinegar in the top part of a double boiler. If you don’t have one, sit a bowl with a lid over a pan of gently simmering water. You should find one of your saucepan lids to fit.

Add the ginger, cloves, cinnamon stick, allspice berries, bay leaves and peppercorns. Put over a low heat for 2 hours.

Pass through a muslin-lined sieve and you are ready to start pickling.