Asian Five Spice Vinegar

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Asian Five Spice Vinegar

 

1 cup rice vinegar

1 tsp. coriander seeds

1 tsp. whole cloves

1 tsp. broken star anise pieces

1 tsp. minced peeled fresh ginger

1 lemon

1 tsp. pink peppercorns

5 cilantro sprigs

 

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. 3. Seal with

a cork or other airtight lid; store in a cool, dark place.

Yields 1 cup.