Orange-spice vinegar

Yield: 1 Servings

Measure Ingredient
1 \N Spiral strip orange peel; 8 to 10 inches long*
1 \N Feathery sprig fresh fennel (4 in.), rinsed, or 1/2 tspn fennel seed
10 \N 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

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