2 L vinegar
30g chopped garlic
30g cayenne pepper
30g whole cloves
1 tin treacle
2 large lemons
Mix all ingredients together in a plastic bucket and stir to dissolve salt. Chop the 2 lemons and add to the mixture (skin and all). Cover with a tea towel or a cheesecloth. Stir daily for 6 days. Strain and bottle. Leave at least two weeks in a cool, dark cupboard to mature.
I use the glass 3 litre Ocean Spray cranberry juice bottles to store the sauce and decant into a smaller bottle for kitchen use.
This sauce just improves with age - the longer you leave it, the better it gets.