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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Try this vinegar in Thai and Chinese stir fry dishes or noodle dishes that call for plain rice vinegar or as a marinade for cucumbers. Ingredients:
1 cup rice vinegar |
1 teaspoon coriander seed |
1 teaspoon whole cloves |
1 teaspoon star anise, pieces |
1 teaspoon minced peeled fresh ginger |
1 lemon |
1 teaspoon pink peppercorns |
5 fresh cilantro stems |
Directions:
1. Combine first 5 ingredients in a non-aluminum saucepan.
2. Simmer over low heat 10 minutes.
3. Remove from heat, and cool.
4. Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
5. Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.
6. Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle.
7. Add pink peppercorns, lemon rind strips, and cilantro.
8. Seal with a cork or other airtight lid; store in a cool, dark place.
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