Side Pannel
Asian Five-Spice Vinegar
Asian Five-Spice Vinegar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Gifts, Condiments
Ingredients List
- 1 c Rice vinegar
- 1 ts Coriander seeds
- 1 ts Whole cloves
- 1 ts Broken star anise pieces
- 1 ts Minced peeled fresh ginger
- 1 Lemon
- 1 ts Pink peppercorns
- 5 Cilantro sprigs
Directions
1. Combine first 5 ingredients in a nonaluminum saucepan; simmer over low
heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed jar;
cover and let stand for 2 weeks in a cool, dark place, gently shaking jar
occasionally.
2. Strain the vinegar mixture through a cheesecloth lined sieve into a
glass measure or medium bowl; discard solids. Cut 1 strip from rind of
lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a
decorative bottle; add pink peppercorns, lemon rind strips, and cilantro.
Seal with a cork or other airtight lid; store in a cool, dark place. Yield:
1 cup.
heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed jar;
cover and let stand for 2 weeks in a cool, dark place, gently shaking jar
occasionally.
2. Strain the vinegar mixture through a cheesecloth lined sieve into a
glass measure or medium bowl; discard solids. Cut 1 strip from rind of
lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a
decorative bottle; add pink peppercorns, lemon rind strips, and cilantro.
Seal with a cork or other airtight lid; store in a cool, dark place. Yield:
1 cup.
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