Ginger And Spice Vinegar Recipes

GINGER AND SPICE VINEGAR

Ginger and Spice Vinegar image

Make and share this Ginger and Spice Vinegar recipe from Food.com.

Provided by Sharon123

Categories European

Time 10m

Yield 1 quart

Number Of Ingredients 6

Ingredients

1 tablespoon coarse salt
2 slices fresh ginger, 1/4 inch thick
2 teaspoons allspice berries
1 teaspoon whole black peppercorn
1 quart malt vinegar or 1 quart cider vinegar
1/2 cup sugar

Steps:

Place salt and seasoning in 1 quart glass bottle or jar.
Combine vinegar and sugar in non-aluminum saucepan and bring to simmer.
Pour into bottle to fill.
Cap and seal.
Let stand in cool dark area for 10 days to infuse before using.

Nutrition Facts : Calories 594.8, Sodium 7025.6, Carbohydrate 109.8, Fiber 0.1, Sugar 103.9, Protein 0.1

SPICED MALT VINEGAR

Spiced Malt Vinegar image

Malt vinegar infused with ginger, cinnamon, allspice, peppercorns, mustard seeds, and cloves. This will need to sit for 2 weeks before using. Finished product can be stored for up to 6 months in a cool, dark place.

Provided by Annisette

Categories < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 cups malt vinegar
1 cm fresh ginger, cut into four pieces
1 cinnamon stick
2 teaspoons allspice berries
1/2 teaspoon black peppercorns
1 teaspoon brown mustard seeds
10 whole cloves

Steps:

Place the malt vinegar and all the spices in a pan. Warm over low heat.
Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid.
Allow it to stand in a warm place for 2 weeks.
Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle.
Seal and store in a cool, dark place for up to 6 months.

Nutrition Facts : Calories 28.7, Fat 0.5, Sodium 5.1, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 0.4

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