Spiced Cider Vinegar Infusion

I started making spiced vinegar after a friend brought me a dusty bottle from her grandmothers pantry. The label was hand written and the vinegar inside smelled like Christmas in liquid form. I tried it on roasted carrots that night and never looked back. Now I keep a jar steeping on my counter every fall, and the kitchen smells like a spice market.

The first batch I made was too strong because I left the spices in for three weeks. My partner said it tasted like I was trying to pickle the furniture. I learned to taste it after ten days and trust my nose. Now I pull it early if the cinnamon starts to overpower the brightness.

Ingredients

• Apple cider vinegar: Raw unfiltered gives you that cloudy golden color and deeper flavor, the kind that feels alive in the jar.
• Cinnamon sticks: Whole sticks release slow steady warmth without turning bitter like ground cinnamon does after a few days.
• Whole cloves: Use them whole or they turn the vinegar medicinal, I learned that the hard way with a batch I had to toss.
• Allspice berries: They add a peppery sweetness that rounds out the sharper spices.
• Black peppercorns: Just enough to give a tiny kick at the back of your throat.
• Star anise: Two pods are plenty, more than that and it starts tasting like licorice candy.
• Fresh ginger: Slice it thin so it releases its heat without overwhelming the other flavors.
• Orange zest: Optional but it wakes everything up, like opening a window in a warm room.

Instructions

Warm the vinegar:

Heat it gently until you see the first wisps of steam, then pull it off. Boiling kills the good bacteria in raw vinegar and flattens the flavor.

Prep the jar:

Drop all your spices and ginger into a clean sterilized jar. The orange zest goes in last so it floats on top like confetti.

Pour and seal:

Pour the hot vinegar over the spices slowly so nothing splashes. Seal it tight once it stops steaming.

Let it steep:

Tuck the jar somewhere cool and dark, shake it every couple of days. After ten days start tasting it with a clean spoon until it feels right.

Strain and bottle:

Pour everything through a fine sieve or cheesecloth into a clean bottle. The spices have done their job, toss them out.

Save to Pinterest

I gave a bottle to my neighbor last winter and she used it to deglaze a pan of mushrooms. She said it was the best thing she had cooked all month. That is when I realized this vinegar is not just for salads, it belongs anywhere you want a little sharpness and warmth at the same time.

How to Use It

Whisk it into olive oil with a pinch of salt for the easiest vinaigrette that tastes like you tried. Drizzle it over roasted root vegetables right before serving or use it to brighten up braised greens. I have even added a splash to apple cider for a grown up drink that warms you from the inside.

Storage and Shelf Life

Once strained it keeps at room temperature for months in a sealed bottle, or you can refrigerate it if your kitchen runs warm. The flavor mellows slightly over time but it never goes bad. I have had jars last six months and still taste bright when I shake them up.

Variations and Swaps

If you want it sweeter stir in a tablespoon of honey or maple syrup while the vinegar is still warm. Juniper berries add a piney note that works beautifully with game or pork. Cardamom pods make it smell like a bakery and taste a little exotic.

• Try swapping star anise for fennel seeds if you want something softer.
• Add a dried chili for heat that sneaks up on you.
• Use white wine vinegar instead of cider for a lighter more delicate infusion.

Save to Pinterest

This vinegar has become one of those quiet staples I forget about until I use it and remember why I keep making it. It turns ordinary meals into something that feels intentional and cared for.

Recipe Questions & Answers

→ How long should the vinegar infuse?

Infuse the cider vinegar for 1 to 2 weeks at room temperature, shaking gently every few days to release full flavor.

→ Can I add sweeteners during infusion?

Yes, adding honey or maple syrup during infusion adds a subtle sweetness, but it affects the vegan status if honey is used.

→ What are ideal uses for this spiced vinegar?

This vinegar enhances salad dressings, marinades, glazes, and adds a zesty touch to roasted vegetables.

→ How should I store the infused vinegar?

Store sealed in a cool, dark place at room temperature or refrigerate. It keeps well up to 6 months.

→ Can I customize the spice blend?

Absolutely. Try adding juniper berries or cardamom pods for a unique flavor twist.