Spiced Vinegar by Gerard Baker

Makes enough for 900g vegetables

This recipe makes a deliciously aromatic vinegar that can be used widely to preserve many different types of fruit and vegetable


  • 350ml cider vinegar
  • 250ml white wine vinegar
  • 70ml water
  • 2½ tsp coriander seeds
  • 3 tsp allspice berries
  • 3 tsp juniper berries
  • 3 blade mace
  • 2 tsp mustard seeds
  • 2 bay leaves
  • 200g granulated or light brown sugar


  1. Place all the ingredients into a maslin or other stainless steel pan set on a high heat, bring to the boil and simmer for 5 minutes, then leave to cool.
  2. When fully cold, strain the vinegar through a straining funnel or fine sieve to remove the spices, then store in a clean dry bottle with a rubber or non-reactive seal. Will keep for one year.

Tip: Make sure you remove the spices from the mixture ─ otherwise they will break down and cloud the vinegar.