Spiced Vinegar



4 cups.

Recipe from

Oxmoor House

Nutritional Information

Calories 3
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 0.0 mg


1 tablespoon whole cloves
1 tablespoon whole allspice
1 tablespoon black peppercorns
1 (2-inch) stick cinnamon
1 teaspoon cardamom seeds
1 whole nutmeg, cracked
4 cups red wine vinegar


Combine first 6 ingredients in a wide-mouth quart glass jar, and set aside. Pour vinegar into a nonaluminum saucepan; bring to a boil. Pour hot vinegar over spices in jar; cover with lid. Let stand at room temperature 2 weeks.

Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into decorative bottles or jars, discarding spices. Seal bottles with corks or airtight lids.

Use in vinaigrettes and in fruit or vegetable salads.