Asian Five Spice Vinegar
Created by QueenBea on November 4, 2011
- Servings: 1
- Prep Time: 10m
- Cook Time: 15m
- Recipe #2017
Ingredients
- 1 cup rice vinegar
- 1 teaspoon coriander seed
- 1 teaspoon whole cloves
- 1 teaspoon star anise, pieces
- 1 teaspoon minced peeled fresh ginger
- 1 lemon
- 1 teaspoon pink peppercorns
- 5 fresh cilantro stems
How to Make
-
Step 1: Combine first 5 ingredients in a non-aluminum saucepan.
-
Step 2: Simmer over low heat 10 minutes.
-
Step 3: Remove from heat, and cool.
-
Step 4: Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
-
Step 5: Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.
-
Step 6: Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle.
-
Step 7: Add pink peppercorns, lemon rind strips, and cilantro.
-
Step 8: Seal with a cork or other airtight lid; store in a cool, dark place.
Nutritional Facts
- Serving Size: 1 (953 g)
- Calories 579.1
- Total Fat - 22 g
- Saturated Fat - 7 g
- Cholesterol - 818.4 mg
- Sodium - 375.1 mg
- Total Carbohydrate - 56.9 g
- Dietary Fiber - 1.8 g
- Sugars - 45.5 g
- Protein - 28.6 g
- Calcium - 189.6 mg
- Iron - 6.2 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg