Measure the desired amount of table vinegar 6%. Spices-spices are better to take dry, they do not have excess moisture.
Pour the vinegar into a glass dish. I will insist immediately in a bottle for cooking liquids, so all the ingredients are not crushed, so they do not clog the sprayer. In addition, the longer this tincture is, the more fragrant it becomes over time. If you decide to grind everything, then you can strain it and then store it in a glass container.
First, add salt and sugar and shake to dissolve them.
Then add the rest.
After about an hour, you will see that the liquid is slightly reduced-absorbed into the dry ingredients. Add the vinegar to the top of the container and leave it in a dark place at room temperature. Shake occasionally.
After three days, vinegar can already be used for refueling dishes.
This tincture is well stored in the refrigerator for several months without losing its spicy flavor. Since the vinegar is already with salt and sugar, a small amount of salad can only be seasoned with tincture and vegetable oil. It turns out very tasty and spicy.