Kitchen Gift: Asian Five-Spice Vinegar Recipe

[Jane]

1 c Rice vinegar
1 t Coriander seeds
1 t Whole cloves
1 t Broken star anise pieces
1 t Minced peeled fresh ginger
1 Lemon
1 t Pink peppercorns
5 Cilantro sprigs

Combine first 5 ingredients in a non-aluminum saucepan; simmer over low heat 10 minutes. Remove from heat, and cool. Pour into a wide mouthed jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.

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 stir fries or noodle dishes that call for plain rice vinegar; or as a marinade for cucumbers.
Source of Recipe: “Cooking Class: The Good Stuff,” recipes by Dave DiResta and Joanne Foran

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