Rice wine pickle

Rice wine pickle

By
From
Botanical
Makes
1 litre
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 litre rice wine vinegar
1kg caster sugar
2 garlic cloves
2 birdseye chillies, split
2 star anise
small ginger root, halved

Method

  1. Combine vinegar and sugar in a large casserole or saucepan and bring to the boil before lowering heat and simmering for 5 minutes. Tie remaining ingredients together in a muslin cloth. Remove pickle from the heat, add muslin bag and leave spices to infuse in the liquid as it cools. Remove the spice mix.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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