AuthorVania CottaCategory30 MINUTES OR LESS, BITTER, BROWSE RECIPES, BY CRAVINGS, BY CUISINE, BY DIET, BY HOLIDAY/SEASON, BY INGREDIENTS, BY SKILL/TIME, CRUNCHY, DAIRY-FREE, EASY, FOOD PREP GUIDES, FOOD SERIES, FRESH INGREDIENTS, FRUIT AND VEG GUIDES, GOAN, HOW-TO, INDIAN, INDULGENT, LEARN TO COOK WITH VANIA, NON-VEGETARIAN GUIDES, NOSTALGIC, RECIPE INDEX, RECIPE ROUND-UPS, RECIPES, SALTY, SAVOURY, SOUR, SPICED, SUMMER, SWEET, TASTE TESTS, THE HOMEMADE PICKLE SERIES, UMAMI, VEGAN, VEGETARIANCuisineGOAN, INDIANCooking MethodBOILING, STEEPINGDifficultyBeginnerSpiced vinegar mixed with fruits or veggies.
1 l Vinegarany type of your choice
2 sticks Cinnamon stickinch pieces
1 tsp Cloves
2 tsp Fennel seeds
1 tsp Black peppercorn
1 tsp Mustard seeds
3 Bay leaves
1
Bring the mixture to a boil and then steep for 3 days.
2
The vinegar is strained and used either cold or hot.
- 1 litre of vinegar is equal to 1 3/4 pints or 4 1/3 cups of vinegar.
- 1 teaspoon of mustard seeds can be replaced with 5 teaspoons of whole pickling spice of your choice.
- The cold spiced vinegar is used for vegetables, which should remain crisp.
- The hot spiced vinegar is generally used for fruits, which should be a little softer.
Ingredients
1 l Vinegarany type of your choice
2 sticks Cinnamon stickinch pieces
1 tsp Cloves
2 tsp Fennel seeds
1 tsp Black peppercorn
1 tsp Mustard seeds
3 Bay leaves
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