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Asian Five Spice Vinegar




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Foods Down Under



List of Ingredients




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

Recipe



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: 1 cup.

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 Safety Notes:
1. use fresh herbs unless otherwise stated

2. as a precaution: blanch fresh herb leaves for 30 sec (not more than 60 sec) in boiling water; transfer to a bowl of ice water. this will set the color and stop the cooking. - I DO THIS WITH WHOLE GARLIC CLOVES TOO, then slice or chop or leave whole for the recipe.

3. when aging oils or vinegars that use raw plants (like herb leaves or garlic cloves) it's important to keep these things submerged - they can and will grow molds if exposed to the air.

4. if possible, sterilize the jars and cruets and bottles that you use to age the vinegars (or oils) as well as the glass you give them in.