1 cup white vinegar
1/4 cup cane sugar
2 teaspoons salt
10 to 15 Thai bird chiles
10 black peppercorns
2 to 3 sprigs fresh thyme
1 bay leaf
1 piece star anise
1/4 cup extra-virgin olive oil
3 tablespoons honey
3 tablespoons fresh lemon juice
1 1/2 teaspoons toasted onion/garlic oil (this is very strong, so use carefully)
1 teaspoon fresh minced ginger
1 cup sliced red radishes
1 large daikon radish, peeled and thinly sliced into matchsticks
1/2 carrot, peeled and sliced into thin matchsticks
1/2 cucumber, sliced into thin matchsticks
1/4 red bell pepper, thinly sliced
1 cup celery leaves, left whole and fluffy
1/2 cup fresh Italian parsley leaves, very coarsely chopped
Kosher salt and freshly ground black pepper
1 tablespoon poppy seeds, for garnish
Using this vinegar is a great way to add a punch to any dish. Try it in sauces, vinaigrettes, marinades or wet-rubs. I like to keep it on the table for drizzling on just about everything. If you are afraid of heat you can use a few sweet banana pepper rings in place of the Thai bird chiles. I also make chili vinegar with other peppers from the garden like serrano, jalapenos, and even the chile from hell, the Scotch bonnet.
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