With a chopstick or skewer, gently push the ginger, slivered garlics,
chilies and cilantro sprigs into a clean 12- to 16-ounce bottle. Pour
vinegar through a funnel into the bottle to fill. Seal and store in a cool,
dark place at room temperature at least a week or up to 4 months.
Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell
<mbell@gladstone.uoregon.edu> on Oct 29, 1997
A Message from our Provider:
“Love – a gift from God”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!