5 cups malt vinegar
1 kg treacle
2 teaspoons salt
3 cm piece green ginger, finely chopped
4 cloves garlic, finely chopped
2 tablespoons ground cloves
1 teaspoon cayenne pepper
Combine all the ingredients in a saucepan. Bring to the boil and cook gently uncovered for 20 minutes. Cover and let stand overnight. Next day, strain and bottle.