| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Condiments, Vinegars, Gifts, Cooking lig |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Rice vinegar |
| 1 |
ts |
Coriander seeds |
| 1 |
ts |
Whole cloves |
| 1 |
ts |
Broken star anise pieces |
| 1 |
ts |
Minced peeled fresh ginger |
| 1 |
|
Lemon |
| 1 |
ts |
Pink peppercorns |
| 5 |
|
Cilantro sprigs |
|
1 |
cup. |
INSTRUCTIONS
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. Yield:
~(Edited by Pat Hanneman 10/01/98)-
Notes: Try this vinegar in Thai and Chinese stirfries or noodle dishes that
call for plain rice vinegar; or as a marinade for cucumbers. Recipe from
"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01,
1998, converted by MM_Buster v2.0l.
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