Spiced Malt Vinegar - cooking recipe

Ingredients

2 cups malt vinegar
1 cm fresh ginger, cut into four pieces
1 cinnamon stick
2 teaspoons allspice berries
1/2 teaspoon black peppercorns
1 teaspoon brown mustard seeds
10 whole cloves

Preparation

Place the malt vinegar and all the spices in a pan. Warm over low heat.
Pour into a warm, sterilised, 2-cup wide-necked jar. Seal with a non-metallic lid.
Allow it to stand in a warm place for 2 weeks.
Put some peppercorns into a sterilized 2-cup bottle. Strain and pour the vinegar into the bottle.
Seal and store in a cool, dark place for up to 6 months.