Preserve and flavour many different kinds of foods including meat, game, poultry, vegetables and eggs with our easy tutorial! Instead of plain vinegar when pickling, make up a batch of spiced vinegar and use this when making pickles, relishes and chutneys.
Add one tablespoon of pickling spice per 600ml of vinegar in a pan and bring to the boil, turn off the heat, place a lid over the pan and leave to cool overnight. Strain to remove the spices and use the vinegar to preserve meat, veg or eggs and create sauces and marinades.
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