Makes about 1.5 litres
1 litre white wine vinegar
250ml water
500g caster sugar
5 star anise
2 cloves
1 cinnamon stick
2 tablespoons white peppercorns
1 tablespoon coriander seeds
1 tablespoon fennel seeds
Put all the ingredients in a large saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Reduce the heat to low and leave the mix to simmer, uncovered, for 10–15 minutes.
Remove the pan from the heat and cover the top with clingfilm, then leave to infuse and cool completely.
Pass the mix though a fine sieve, then store in a sealed container in the fridge. It will last for ages.