Spiced Pickling Vinegar is a traditional British recipe for a classic vinegar and water mix flavoured with spices and bayleaves that's typically sed in preserving, particularly for shellfish. The full recipe is presented here and I hope you enjoy this classic British version of: Spiced Pickling Vinegar.
Combine the water and vinegar in a pan then add the spices. Bring the mixture to a simmer (do not boil) then simmer gently for 45 minutes, again making certain that the mixture does not boil.
Take off the meat and pass through a fine-meshed sieve into a measuring jug. Discard the spices and set the liquid aside to cool. Pour into bottles and store until needed.
Typically this mixture is diluted with an equal volume of water (or cooking liquid) before being poured over the food to be preserved.
Ensure that everything is scrupulously clean throughout the bottling process to eliminate any risk of contamination.
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