Spiced Vinegar for Pickles
Categories : "Pickles, Chutneys" Cuisine: "British
Style"
2 pints malt vinegar "water white/spirit"
2 ounces black peppercorns
1 ounce whole bruised ginger root
1 ounce salt
1 ounce Allspice
1/2 ounce chopped shallots
3 small bay leaves
2 cloves garlic (optional)
Put all the spice ingredients in a muslin bag; boil with the vinegar and salt for 15 minutes.
Skim, strain, and use either hot or cold as required.
NB: Never use a copper pan, copper lined pan or aluminium pan for boiling vinegar.
Variations: Some people prefer to use the caramelised vinegar (brown coloured) this is a matter of personal preference since some of the caramel will cause
staining of pickles such as pickled onions.
Source: "Ted" 
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