Spiced Cider Vinegar Infusion

I started making this spiced vinegar on a rainy October afternoon when I had a bag of whole spices I'd bought for mulled wine but never opened. The kitchen filled with this incredible warmth as the vinegar heated, releasing cinnamon and clove into the air. I poured it into a jar, tucked it away in the pantry, and almost forgot about it until two weeks later when I shook the bottle and saw how deep amber it had become.

The first time I drizzled this over roasted Brussels sprouts for a dinner party, someone asked if I'd caramelized them in something fancy. I just smiled and said it was a little trick I'd been working on. That jar sat on my counter for weeks after, and I found myself reaching for it constantly, adding a splash to grain bowls, using it to deglaze pans, even mixing it into honey mustard.

Ingredients

• Apple cider vinegar: Raw and unfiltered gives you that cloudy, живой quality with the mother still in it, which adds a subtle roundness to the tang.
• Cinnamon sticks: Whole sticks release their oils slowly and won't turn the vinegar cloudy like ground cinnamon does.
• Whole cloves: These little buds pack serious warmth, so don't go overboard or the vinegar will taste medicinal.
• Allspice berries: They bring a gentle sweetness that reminds me of holiday baking without being cloying.
• Black peppercorns: A few of these add a quiet heat that sneaks up on you in the best way.
• Star anise: Just one or two pods lend a subtle licorice note that makes the whole blend feel more grown up.
• Fresh ginger: Slice it thin so the heat infuses without overpowering the other spices.
• Orange zest: This is optional, but it lifts everything with a hint of citrus that keeps the vinegar from feeling too heavy.

Instructions

Warm the Vinegar:

Pour the apple cider vinegar into a small saucepan and set it over low heat until it's warm to the touch but not simmering. You just want to wake up the vinegar so it pulls the flavors from the spices faster.

Prepare the Jar:

Drop the cinnamon sticks, cloves, allspice, peppercorns, star anise, ginger slices, and orange zest into a clean sterilized jar. The spices will look like a little treasure pile at the bottom.

Combine and Seal:

Carefully pour the warm vinegar over the spices, watching them float and settle. Seal the jar tightly and let it cool completely on the counter.

Infuse:

Tuck the jar into a cool, dark cupboard and let it sit for one to two weeks, giving it a gentle shake every few days. You'll see the color deepen and the spices soften as the magic happens.

Strain and Store:

After infusing, strain the vinegar through a fine mesh sieve or cheesecloth into a clean bottle, discarding the solids. Store it at room temperature or in the fridge for up to six months.

Save

I remember the morning I whisked this vinegar into olive oil with a little Dijon and drizzled it over a simple arugula salad. My partner looked up from his plate and said it tasted like fall, and I realized that's exactly what I'd been trying to bottle.

How to Use Your Spiced Vinegar

This isn't just for salads, though it shines there. I've used it to brighten up braised lentils, add a tangy kick to barbecue sauces, and even mix it into sparkling water with a touch of honey for a homemade shrub. It's the kind of ingredient that makes you look twice at recipes and think about how you can sneak it in.

Adjusting the Flavor

If you want it sweeter, stir in a tablespoon or two of honey or maple syrup while the vinegar is still warm. For something more herbal, try adding a sprig of rosemary or a few juniper berries. I once threw in a dried chili pepper and ended up with a vinegar that had this lovely slow burn perfect for drizzling over tacos.

Storage and Gifting Ideas

This vinegar keeps beautifully in a sealed bottle on the counter or in the fridge, and it actually gets better with a little age. I like to pour it into small swing top bottles and tie a ribbon around the neck for holiday gifts, it feels personal and tastes more special than anything you'd find in a store.

• Label the bottle with the date you strained it so you remember when you made it.
• Keep one bottle for yourself and give the rest away, trust me, people will ask for more.
• If the flavor fades after a few months, just add a cinnamon stick to the bottle and let it sit for another week.

Save

Once you make this, you'll find yourself looking for excuses to use it, and that's the best kind of kitchen habit. It's proof that a little patience and a handful of spices can turn something ordinary into something you're proud to put on the table.

Recipe FAQs

→ What spices are used to infuse the cider vinegar?

Cinnamon sticks, whole cloves, allspice berries, black peppercorns, star anise, fresh ginger, and optional orange zest create the warming spice blend.

→ How long should the infusion take?

Allow the vinegar and spices to infuse in a sealed jar for 1 to 2 weeks, shaking gently every few days for optimal flavor extraction.

→ Can I sweeten the vinegar infusion?

Yes, adding 1–2 tablespoons of honey or maple syrup during infusion adds a subtle sweetness, though honey is unsuitable for vegan diets.

→ What are some uses for this spiced cider vinegar?

It’s ideal for enhancing salad dressings, marinades, glazes, or as a zesty finishing drizzle on roasted vegetables.

→ How should the spiced cider vinegar be stored after infusion?

Store in a sealed container at room temperature or refrigerated for up to six months to maintain flavor and freshness.