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1. Combine first 5 ingredients in a nonaluminum saucepan; simmer over low
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heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed jar;
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cover and let stand for 2 weeks in a cool, dark place, gently shaking jar
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occasionally.
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2. Strain the vinegar mixture through a cheesecloth lined sieve into a
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glass measure or medium bowl; discard solids. Cut 1 strip from rind of
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lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a
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decorative bottle; add pink peppercorns, lemon rind strips, and cilantro.
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Seal with a cork or other airtight lid; store in a cool, dark place. Yield:
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1 cup.
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~(Edited by Pat Hanneman 10/01/98)-
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Notes: Try this vinegar in Thai and Chinese stirfries or noodle dishes that
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call for plain rice vinegar; or as a marinade for cucumbers. Recipe from
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"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
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authors of The Best 50 Flavored Oils and Vinegars.
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Recipe by: Cooking Light Sep98
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Posted to EAT-LF Digest by Pat Hanneman on Oct 01,
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1998, converted by MM_Buster v2.0l.
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