|
3 cups distilled white vinegar 1 cup water 2-1/2 cup sugar 1/4 cup salt 1-1/2 tsp whole spice 1-1/2 tsp celery seeds 1 cinnamon stick 1-1/2 tsp mustard seeds 1-1/2 tsp whole black pepper corns |
Place all of the ingrediens in a nonreactive saucepan, over high heat.
Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container. Yield: about 1 quart. Recipe courtesy of Emeril Lagasse. |