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Spiced Vinegar

Spiced Vinegar

Oxmoor House JANUARY 1995

  • Yield: 4 cups.

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

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.

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
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