Recipe - Orange-Spice Vinegar

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 teaspoon Coriander seed
1 One half 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 16ounce 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 recipeludigest Volume 01 Number 182 by Mandy Rose Bell
mbell@gladstone.uoregon.edu on Oct 29, 1997