Spiced Cider Vinegar Infusion (Print)
Fragrant cider vinegar infused with cinnamon, cloves, and star anise for zesty, warming flavor.
# What You Need:
→ Vinegar Base
01 - 2 cups apple cider vinegar, raw and unfiltered preferred
→ Spices & Aromatics
02 - 2 cinnamon sticks
03 - 1 tablespoon whole cloves
04 - 1 tablespoon allspice berries
05 - 1 tablespoon black peppercorns
06 - 2 star anise
07 - 1 small piece fresh ginger, sliced (approximately 1 inch)
08 - Zest of 1 orange (optional)
# How to Make:
01 - Gently heat the apple cider vinegar in a small saucepan over low heat until warm without boiling, then remove from heat.
02 - Place the cinnamon sticks, cloves, allspice berries, black peppercorns, star anise, sliced ginger, and optional orange zest into a sterilized 1-quart glass jar.
03 - Carefully pour the warm vinegar over the spices and aromatics in the jar.
04 - Seal the jar tightly and allow it to cool to room temperature.
05 - Store the jar in a cool, dark place for 1 to 2 weeks, gently shaking every few days to enhance infusion.
06 - After infusion, strain the vinegar through a fine mesh sieve or cheesecloth into a clean container, discarding solids.
07 - Keep the spiced cider vinegar sealed at room temperature or refrigerated, using within six months.
# Expert Advice:
01 -
- It transforms boring salads into something people ask about.
- You can make it once and have flavor on hand for months.
02 -
- Do not skip sterilizing the jar or the vinegar can grow mold during infusion.
- Taste it after one week because spices keep releasing flavor and you can always steep longer but you cannot undo bitterness.
03 -
- Always use a glass jar with a non reactive lid because metal lids can corrode from the acidity.
- Write the date on a piece of tape so you remember when you started it and when to pull the spices out.