This is a print preview of "Asian Five Spice Vinegar" recipe.

Asian Five Spice Vinegar Recipe
by Global Cookbook

Asian Five Spice Vinegar
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  Servings: 12

Ingredients

  • 1 c. Rice vinegar
  • 1 tsp Coriander seeds
  • 1 tsp Whole cloves
  • 1 tsp Broken star anise pcs
  • 1 tsp Chopped peeled fresh ginger
  • 1 x Lemon
  • 1 tsp Pink peppercorns
  • 5 x Cilantro sprigs

Directions

  1. Combine first 5 ingredients in a nonaluminum saucepan; simmer over low heat 10 min. Remove from heat, and cold. Pour into a widemouthed jar; cover and let stand for 2 weeks in a cold, dark place, gently shaking jar occasionally.
  2. Strain the vinegar mix through a cheesecloth lined sieve into a glass measure or possibly medium bowl; throw away solids. Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 tsp.. Pour vinegar into a decorative bottle; add in pink peppercorns, lemon rind strips, and cilantro.
  3. Seal with a cork or possibly other airtight lid; store in a cold, dark place.
  4. Yield:1 c..
  5. Notes: Try this vinegar in Thai and Chinese stirfries or possibly noodle dishes which call for plain rice vinegar; or possibly as a marinade for cucumbers.