Making your own pickling vinegar for pickles and chutneys is really easy and far tastier than buying ready made. Make a batch in advance of the abundant summer harvest
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4.8 from 15 votes

How to Make Pickling Vinegar for Homemade Chutney and Pickles {Vegan}

Making your own pickling vinegar for pickles and chutneys is really easy and far tastier than buying ready made. The ideal way to use up a stash of spices. Vegan and easily gluten free
Servings: 1 Pint
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time1 min
infusing time1 d 9 hrs 20 mins
Total Time6 mins

Ingredients

  • 1 tsp Coriander Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Peppercorns
  • 3 Dried red chillies - (or more or less to taste)
  • 4 Cloves
  • 1 pint Malt vinegar

For gluten free pickling vinegar

  • 1 pint Cider or wine vingar - (certified gluten free)

Instructions

  • Place spices into a pint bottle of malt vinegar*. This quantity should fit into a full bottle without having to pour any of the vinegar away. Seal, give a good shake and leave to infuse for a month or more then use in chutney

Notes

  • Malt vinegar is made from malted barley and is not guaranteed gluten free.  but as it is fermented and distilled any trace gluten will be below the level that Coeliac UK advises is safe for people with coeliac disease.
  • I use supermarket own brand malt vinegar – Once the spices have been added I can tell no difference from a branded label. The economy / basics ranges are by and large a false economy as they are very very harsh.
  • This recipe is 5 Weight Watchers Smart Points per portion
Please note that the nutrition information provided below is approximate and meant as a guideline only.
Serving: 100ml | Calories: 113kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 13mg | Potassium: 58mg | Fiber: 2g | Calcium: 61mg | Iron: 0.9mg
Course: Pickling
Cuisine: Preserving
Keyword: Pickling Vinegar