Spiced Vinegar.—Boil up well together three pints of good vinegar (brown malt or white wine, according to the use you intend making of it), with 1oz. each of cloves, long or whole peppers, allspice, and ginger, then let it cool, and use when cold.
This is excellent for any kind of pickles, for which specially spiced vinegar is not given. Vinegar shouid always be just boiled up, either with or without spice, and then allowed to cool perfectly before it is added to any pickle. Some housekeepers use raw vinegar but this never gives the samc mellow flavour as is obtained by the above process.