Try this tasty vinegar recipe infused with fennel, orange and star anise the next time you make an Asian-inspired dish. Combine with soy sauce, chopped scallions, ginger and a pinch of sugar and use it as a sauce or drizzle over a savory meat or veggie recipe. Smart Recipes, Asian Recipes, Vegetables Recipes, Recipes Vegetables Asian Fennel, Orange And Star Anise Vinegar Fennel, Orange And Star Anise Vinegar Recipe | PT1H Serves 12 Ingredients: 6 Cups Distilled White Vinegar 0.25 Medium Fennel Bulb 1 Medium Orange 9 Whole Star Anise Rinse herbs well, pat dry with paper towels and set aside. In a large non-reactive saucepan over low heat, heat vinegar to the point of simmering. Remove from heat and divide evenly among 4 1-pint sterilized mason jars. Divide the herbs & minced fennel evenly among the jars and seal tightly. Store jars in a warm, dark place for at least 2 or up to 4 weeks. Use a fine-mesh strainer to strain and discard spent herbs from the vinegar. Use a small funnel to pour infused vinegar into sterilized bottles. Add a few fresh fennel fronds to each bottle, cap or cork tightly and store up to 2 months.

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