|2 tablespoons||Slivered peeled fresh ginger|
|2||Cloves garlic; slivered|
|5||Dried small hot red chiles|
|5||Sprigs (each about 4 in) fresh cilantro, rinsed|
|1½ cup||Rice vinegar (up to 2)|
With a chopstick or skewer, gently push the ginger, slivered garlics, chilies and cilantro sprigs into a clean 12- to 16-ounce bottle. Pour vinegar through a funnel into the bottle to fill. Seal and store in a cool, dark place at room temperature at least a week or up to 4 months.
Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell <mbell@...> on Oct 29, 1997
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