In the UK, you can buy “pickling vinegar” - malt vinegar but with the pickling spices already infused. Personally, I prefer normal malt vinegar and do my own infusing. I always add a pinch of the pickling spice, minus the chillis, to the jars of onions. It heightens the flavour over the months. I make them in the autumn and the first taste of the new batch is with lunch on Boxing Day, invariably with a large slice of pork pie.
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