Asian Five-Spice Vinegar

Recipe from Cooking Light

More From Cooking Light


Ingredients

  • 1 cup rice vinegar
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon broken star anise pieces
  • 1 teaspoon minced peeled fresh ginger
  • 1 lemon
  • 1 teaspoon pink peppercorns
  • 5 cilantro sprigs

Preparation

  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. Seal with a cork or other airtight lid; store in a cool, dark place.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asian Five-Spice Vinegar Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy