1. thinly peel orange and lemon peel. Cut the chili peppers and remove the seeds. Remove the peel from the ginger and cut into fine slices. 2.
Put all ingredients together with the mustard seeds in a bottle and fill up with port wine and vinegar. Keep tightly closed for two weeks.
Filter the vinegar before giving it away, always keep it tightly closed. Keeps for about 6 months.
Our tip: Use high quality red wine for a particularly fine taste!
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