STANDARD SPICED VINEGARS

INGREDIENTS 1 oz. peppercorns 1/4 oz blade mace 1/2 oz bruised ginger root 1/4 oz. whole allspice 4 chillies, crushed 6 bay leaves 1/4 oz. cloves 2 tsps mustard seeds 1/4 oz. stick of cinnamon 1 tbsp salt 2 pints malt vinegar

METHOD: 1. Boil the spices and salt in a little of the vinegar for 1-2 minutes, to extract their flavour, then add remaining vinegar, boil for a further 3 minutes, strain and cool. 2. Ready-mixed pickling spice may be used, when 2 oz to 2 pts leaves will be included, so these will have to be added. 3. The spiced vinegar is used for crisp pickles, but if a soft pickle - for pickled onions, clear mixed pickles, pickled cucumbers -- is preferred, then the vinegar should be used hot. Note:- Vinegar evaporates considerably when boiled, therefore it is a saving toboil the bulk of the vinegar no longer than 3 minutes.