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Title: Spice Vinegar
Categories: Condiment Spice
Yield: 4 Cups
| 1 | tb | Whole cloves |
| 1 | tb | Whole allspice |
| 1 | tb | Whole peppercorns |
| 1 | 2-inch piece cinnamon | |
| 1 | ts | Cardamom seeds |
| 1 | Whole nutmeg; cracked | |
| 1 | ts | Juniper berries |
| 4 | c | Red wine vinegar; up to 6-1/2% acidity |
"Some cooks recommend heating the vinegar and it's flavoring agent before setting the mixture aside to steep. In general, I do not recommend this and feel that it can alter the flavor of both the vinegar and the flavoring. This spice vinegar can, however, be hurried a along a little if you heat it slightly after the spices have been added. The heat helps release the flavor of the dried spices and, if you are to keep the temperature below 160 degrees F., there should be no breakdown in the flavor of the vinegar or the spices."
Place all of the ingredients, heated or not, in a crock or glass jar, cover, and set the mixture aside to steep for a month. Strain the vinegar into glass bottles, cork the bottles, and store them in a cool, dark cupboard.
From: =The Good Cook's Book of Oil & Vinegar= by Michele Anna Jordan, 1992 with forward by M.F.K. Fisher. Aris Books / Addison-Wesley Publishing Co. ISBN 0-201-57075-0.
MM & typos by Kurt Faria. From: Kurt Faria Date: 09-28-96
From: Jr Byers Date: 16 Mar 98
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