Seasoning Recipes - Flavored Vinegars

Asian Five-Spice Vinegar

Source: Cooking Class: The Good Stuff - recipes by Dave DiResta and Joanne Foran

1 cup rice vinegar
1 teaspoon coriander seeds
1 teaspoon whole cloves
1 teaspoon broken star anise pieces
1 teaspoon minced peeled fresh ginger
1 lemon
1 teaspoon 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-mouth 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.

Yields 1 cup.

Notes: Try this vinegar in Thai and Chinese stir fry dishes or noodle dishes that call for plain rice vinegar or as a marinade for cucumbers.