Spiced Cider Vinegar Infusion (Print Version)

Tangy cider vinegar infused with cinnamon, cloves, and star anise for vibrant flavor and versatility.

# Recipe Ingredients:

→ Vinegar Base

01 - 2 cups raw, unfiltered apple cider vinegar

→ 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 pods
07 - 1 inch fresh ginger, sliced
08 - Zest of 1 orange (optional)

# Directions:

01 - Gently heat the apple cider vinegar in a small saucepan over low heat until hot but not boiling, then remove from heat.
02 - Place cinnamon sticks, cloves, allspice, peppercorns, star anise, sliced ginger, and orange zest if using into a sterilized 1-liter glass jar.
03 - Pour the hot vinegar carefully over the spices and aromatics in the jar.
04 - Seal the jar tightly and allow it to cool to room temperature.
05 - Store the sealed jar in a cool, dark place for 1 to 2 weeks, shaking gently every few days to enhance infusion.
06 - After infusion, strain the vinegar through a fine mesh sieve or cheesecloth into a clean container and discard solids.
07 - Keep the spiced cider vinegar in a sealed container at room temperature or refrigerate for up to 6 months.

# Expert Advice:

01 -
  • It transforms boring salads into something that tastes like you put real effort in, even when you didn't.
  • The spices mellow and blend over time, creating a complexity you can't buy at the store.
  • One batch lasts for months and makes you feel like someone who has their kitchen life together.
02 -
  • Don't let the vinegar boil or you'll cook off the delicate aromatics you're trying to coax out of the spices.
  • If you skip sterilizing the jar, you risk introducing bacteria that can spoil the batch before it even finishes infusing.
  • Taste it after one week, if it's bold enough for you, strain it early, the longer it sits, the more intense it gets.
03 -
  • Use a funnel when pouring the strained vinegar into bottles, it saves you from sticky spills and wasted product.
  • Save one or two of the spent cinnamon sticks and toss them into your next pot of rice or oatmeal for a subtle spiced background.
  • If you want a clear, jewel toned vinegar, strain it twice through cheesecloth to catch every bit of sediment.

Go Back