Place all ingredients in a large saucepan and bring to a boil. Pour the hot vinegar with the seasonings into clean bottles, dividing the seasonings evenly among the bottles. Cork the bottles. The seasoning vinegar is ready to use after just one day, but should be left to infuse for 1-2 weeks if possible.
Keep the finished vinegar cooled, dark and dry.
If the vinegar is kept for a long time, it should be tasted from time to time, and if the flavor becomes too overpowering, the spices should be removed.
The vinegar is used primarily as a preserving vinegar, but it is also excellent for salad dressings and mayo.
Tip: Stock up on a range of high-quality spices – it pays off!
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