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Asian Five-Spice Vinegar

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“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.”
READY IN:
15mins
SERVES:
1
YIELD:
1 cup
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in a non-aluminum saucepan.
  2. Simmer over low heat 10 minutes.
  3. Remove from heat, and cool.
  4. Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
  5. Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.
  6. Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle.
  7. Add pink peppercorns, lemon rind strips, and cilantro.
  8. Seal with a cork or other airtight lid; store in a cool, dark place.

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