Spiced Vinegar

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 3
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Use in vinaigrettes and in fruit or vegetable salads.
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