Spiced Vinegar with Chili (Printable Version)

A vibrant chili and spice-infused vinegar ideal for enhancing various dishes.

# Ingredient List:

→ Main

01 - 2 cups white vinegar or apple cider vinegar
02 - 2 to 3 fresh red chilies, sliced
03 - 4 cloves garlic, peeled and lightly crushed
04 - 1 small red onion, thinly sliced

→ Spices

05 - 1 teaspoon whole black peppercorns
06 - 2 bay leaves
07 - 1 cinnamon stick
08 - 4 whole cloves
09 - 1 teaspoon brown sugar (optional)
10 - 1 teaspoon salt

# Step-by-Step Instructions:

01 - In a small saucepan, combine the vinegar, garlic, onion, peppercorns, bay leaves, cinnamon stick, cloves, optional brown sugar, and salt.
02 - Heat the mixture over medium heat until it reaches a gentle simmer, then immediately remove from heat.
03 - Place the sliced fresh red chilies into a clean, sterilized glass jar.
04 - Carefully pour the hot spiced vinegar over the chilies in the jar, ensuring all spices are included.
05 - Allow the jar to cool to room temperature, then seal tightly with a lid.
06 - Refrigerate the jar and allow the flavors to infuse for at least two to three days before use.
07 - Strain the vinegar to remove solids if preferred, or leave them for continued infusion.

# Tips from hearthlykitchen:

01 -
  • A condiment that tastes like you spent hours on it but takes mere minutes of actual work.
  • Your entire pantry starts smelling incredible the moment those spices hit the warm vinegar.
  • Once infused, it becomes the most thoughtful homemade gift—people actually use it and ask for more.
02 -
  • Sterilizing your jar matters more than you'd think—any bacteria or moisture left behind will cloud your vinegar or create unwanted guests.
  • The magic happens in the refrigerator, not on the counter; cold slows everything down just enough for flavors to blend instead of fight.
03 -
  • If you forget to strain it and the solids become too soft after weeks, transfer to a fresh jar with fresh spices for a reset—this becomes its own thing and people ask for it by accident.
  • Make double batches in late summer when chilies are abundant; January you will thank you.

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