| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Spiral strip orange peel; 8 to 10 inches long* |
| 1 |
|
Feathery sprig fresh fennel (4 in.), rinsed, or 1/2 tspn fennel seed |
| 10 |
|
Cardamom pods; crushed |
| 2 |
ts |
Coriander seed |
| 1 1/2 |
c |
Rice vinegar (up to 2) |
INSTRUCTIONS
With a chopstick or skewer, gently push the orange peel strip and fresh
fennel sprig into a clean 12- to 16-ounce bottle. Remove hulls from
cardamom pods; drop cardamom seeds into bottle. Also add coriander seed,
and fennel seed if used. Pour vinegar through a funnel into bottle. Seal
and store in a cool, dark place at room temperature for at least 1 week or
up to 4 months.
* Use a vegetable peeler to cut a thin spiral strip of peel from an orange.
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:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”