Orange-spice vinegar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) |
Directions
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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