Asian Five-Spice Vinegar

Asian Five-Spice Vinegar created by Outta Here

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
Serves:
Yields:
Units:

ingredients

directions

  • Combine first 5 ingredients in a non-aluminum saucepan.
  • Simmer over low heat 10 minutes.
  • Remove from heat, and cool.
  • Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
  • 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.
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RECIPE MADE WITH LOVE BY

@queenbeatrice
Contributor
@queenbeatrice
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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."
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  1. Outta Here
    Asian Five-Spice Vinegar Created by Outta Here
    Reply
  2. 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.
    Reply
  3. 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.
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