Asian Five Spice Vinegar Recipe



  1. 1 c. Rice vinegar
  2. 1 tsp Coriander seeds
  3. 1 tsp Whole cloves
  4. 1 tsp Broken star anise pcs
  5. 1 tsp Chopped peeled fresh ginger
  6. 1 x Lemon
  7. 1 tsp Pink peppercorns
  8. 5 x Cilantro sprigs


  1. 1.
  2. Combine first 5 ingredients in a nonaluminum saucepan; simmer over low heat 10 min.
  3. Remove from heat, and cold.
  4. Pour into a widemouthed jar; cover and let stand for 2 weeks in a cold, dark place, gently shaking jar occasionally.
  5. 2.
  6. Strain the vinegar mix through a cheesecloth lined sieve into a glass measure or possibly medium bowl; throw away solids.
  7. Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 tsp.. Pour vinegar into a decorative bottle; add in pink peppercorns, lemon rind strips, and cilantro.
  8. Seal with a cork or possibly other airtight lid; store in a cold, dark place.
  9. Yield:1 c..
  10. Notes: Try this vinegar in Thai and Chinese stirfries or possibly noodle dishes which call for plain rice vinegar; or possibly as a marinade for cucumbers.