Unsweetened Spiced Vinegar

• 1/2 gallon apple cider vinegar
• 2 tablespoons black peppercorns
• 2 tablespoons mustard seeds
• 1 tablespoon whole cloves
• 1 pinch mace
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon crushed red pepper flakes
• 1 cinnamon stick, broken into pieces
• 1 tablespoon salt
• 3 whole bay leaves

1. Tie the spices in a spice bag or piece of cheesecloth.
2. Place vinegar and spice bag in non-reactive (stainless steel) pot.
3. Bring to a boil and cook about 10 minutes.
4. Cool.
5. Store vinegar and spice bag in air-tight plastic or glass container.
6. NOTE:*** Although the flavor intensifies with aging, the vinegar is ready to use immediately.
7. After about 1 month, remove the bag from the vinegar.
8. ***SWEETENED SPICED VINEGAR: To sweeten this recipe, add 3 1/2 cups granulated sugar.
9. Good for pickled beets or pickled peaches.

apple cider vinegar, black peppercorns, mustard seeds, whole cloves, mace, ground nutmeg, red pepper, cinnamon, salt, bay leaves

Taken from www.food.com/recipe/unsweetened-spiced-vinegar-63820 (may not work)