4.8 from 15 votes
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
How to Make Pickling Vinegar for Homemade Chutney and Pickles {Vegan}
Prep Time
5 mins
Cook Time
1 min
infusing time
1 d 9 hrs 20 mins
Total Time
6 mins
 
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
Course: Pickling
Cuisine: Preserving
Keyword: Pickling Vinegar
Servings: 1 Pint
Calories: 113 kcal
Author: Helen Best-Shaw
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
  1. 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
Recipe Notes
Nutrition Facts
How to Make Pickling Vinegar for Homemade Chutney and Pickles {Vegan}
Amount Per Serving (100 ml)
Calories 113 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 13mg 1%
Potassium 58mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Protein 1g 2%
Calcium 6.1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.