Asian Five-Spice Vinegar

Submitted by queenbeatrice

"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."

 

• Ready In: 15mins
• Ingredients: 8
• Yields: 1 cup
• Serves: 1

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.

Reviews

[Outta Here]

Great vinegar! Used it to marinate some asparagus for a lunch salad. The only thing I would do differently is make more than 1 cup at a time :) I think it would be good in an Asian marinade for chicken also. Made for Spring 2010 PAC.