Yield: 1 Servings
|1||Spiral strip orange peel; 8 to 10 inches long*|
|1||Feathery sprig fresh fennel (4 in.), rinsed, or 1/2 tspn fennel seed|
|10||Cardamom pods; crushed|
|2 teaspoons||Coriander seed|
|1½ cup||Rice vinegar (up to 2)|
With a chopstick or skewer, gently push the orange peel strip and fresh fennel sprig into a clean 12- to 16-ounce bottle. Remove hulls from cardamom pods; drop cardamom seeds into bottle. Also add coriander seed, and fennel seed if used. Pour vinegar through a funnel into bottle. Seal and store in a cool, dark place at room temperature for at least 1 week or up to 4 months.
* Use a vegetable peeler to cut a thin spiral strip of peel from an orange.
Posted to recipelu-digest Volume 01 Number 182 by Mandy Rose Bell <mbell@...> on Oct 29, 1997