(Yields 5 pints)

• 1 large stalk ginger, sliced thin, dried
• 2 whole oranges, peel only, cut in 8ths, dried
• 15-20 pieces of star anise
• 2 whole ancho chili pod, seeded
• 2 heaping Tbsp. whole cloves
• ½ cup fennel seeds, whole
• 6- 2″ pieces of licorice root
• 1 gal. good quality red wine vinegar

Place orange peels and ginger on a parchment paper lined cookie sheet. Bake in a preheated 250F oven for several hours until mostly dehydrated. This step can be done well in advance and the orange and ginger can be stored in an airtight container. Put all ingredients together in a large heavy-bottomed stainless stockpot and cook down by 1/3 over medium flame. Do it on a nice day with lots of windows open!

Cool, strain and bottle.

This is delicious on cucumbers sliced very thin and tossed with red onions and mint.

(Yields 2 cups)

• 1 Tbsp. dried lemongrass
• 2 cups rice vinegar

Bring vinegar to a boil with lemongrass. Turn off heat, cover pot and let steep overnight.

(Yields 1 cup)

• ½ cup sherry vinegar
• ½ cup rice vinegar
• 2 ½ tsp. honey
• 1 Tbsp. dry dill

Bring vinegars to a boil. Stir in other ingredients and let sit overnight. Strain through cheesecloth.

(Yields 2 cups)

• 3 cups red wine vinegar
• 1 Tbsp. garlic sliced
• small handful of herb stems* and dry herbs
• 1 bay leaf
• ½ tsp. pepper mix **

Add all together and bring to a boil. Turn to a simmer and reduce vinegar to 2 cups. Turn off heat, cool and strain.

* Use herb stems that have complimentary flavors to one another.

* *I make my pepper mix with black, white, Szechwan, and pink peppercorns mixed with allspice berries. There are many commercial mixes available.

(7- 1 ½ oz servings)

• 2/3 cup red wine vinegar
• ½ tsp. dried oregano
• 1 tsp. dried basil
• 3 Tbsp. Dijon mustard
• 1 tsp. salt
• ½ tsp. black pepper
• 2 tsp. minced fresh garlic
• ½ cup olive oil

Soak the oregano and basil in vinegar for 5 minutes. Add mustard, salt, pepper and garlic to the herbed vinegar. Whisk the oil in a thin steady stream to emulsify. Whisk again before dressing salad.

Per Serving: Calories: 89 Protein: 0gm Fat: 11gm

Carbohydrates: 1gm Sodium: 249 mg

(8-1½ oz servings)

• 6 Tbsp. minced ginger
• 2 tsp. minced garlic
• 4 Tbsp. red wine vinegar
• 2 Tbsp. rice or white wine vinegar
• 2 Tbsp. sherry
• 4 Tbsp. honey
• ½ cup pineapple juice (or apple juice)
• 2 Tbsp. soy sauce
• 1 Tbsp. dry basil
• ½ tsp. red chili flakes
• 1 Tbsp. sesame oil
• 1 Tbsp. peanut or canola oil

Whisk all together and serve over grilled or steamed fish.

Per Serving: Calories: 96 Protein: 1gm Fat: 4gm

Carbohydrates: 16gm Sodium: 282mg

This dressing is delicious brushed on fresh, sliced tomatoes or brushed on grilled vegetables, especially eggplant, red onions, and peppers.

(8-1 ½ oz servings)

• 4 Tbsp. apple juice concentrate, thawed
• 2/3 cup apple cider vinegar
• 2/3 cup balsamic vinegar
• 1 Tbsp. minced fresh garlic
• 2 tsp. salt
• 1 ½ tsp black pepper
• 3 Tbsp. fresh chopped mint (or 1 ½ Tbsp. dried)
• 3 Tbsp. white sugar

Whisk or blend all together. Be sure sugar is dissolved before using.

Per Serving: Calories: 28 Protein: 0gm Fat: 0gm

Carbohydrates: 8gm Sodium: 383mg

(12-1 ½ oz servings)

• 1 cup orange juice
• 1 cup white wine vinegar
• 2 tsp. fresh minced garlic
• 2 Tbsp. dry basil
• 1 ½ tsp salt
• ¾ tsp. black pepper
• 3 Tbsp. honey

Blend all together. Best made ahead to let flavors mellow some.

Per Serving: Calories: 27 Protein: 1gm Fat: 0 gm

Carbohydrates: 7

(10-1 ½ oz servings)

• ¾ cup apple cider vinegar
• 1 cup apple juice concentrate
• 1 Tbsp. white sugar
• 1 ½ tsp. salt
• 1/3 tsp. black pepper
• 1 Tbsp. fresh minced ginger

Blend all together. Be sure sugar is dissolved before using.

Per Serving: Calories: 50 Protein: 0 gm Fat: 0 gm

Carbohydrates: 13gm Sodium: 288mg

(8-2 oz servings)

• ¾ cup chopped red apples
• ¼ cup chopped yellow onions
• 2 Tbsp. currants
• 2 Tbsp. white sugar
• 3 Tbsp. cider vinegar
• 2 Tbsp. orange juice
• 1 Tbsp. lemon juice
• 1 tsp. grated fresh ginger
• ½ tsp. cinnamon
• ¼ tsp. each allspice and cloves
• pinch of dried chili flakes
• 1 cup canned whole berry cranberry sauce

Cook all together over medium low flame in a heavy- bottomed, stainless pot until apples and onions are tender. The longer and slower this cooks the better. It is even better if made the day ahead, chilled and brought to room temperature before serving.

Per Serving: Calories: 75 Protein: 0 gm Fat: 0 gm

Carbohydrates: 19gm Sodium: 8mg

(24-2 oz servings)

• 4 cups red peppers, sliced in thin strips
• 1 ½ cups yellow onions, thin ½ moons
• 1 Tbsp. minced garlic
• 1 ½ Tbsp. canned chopped anaheim chilies
• 1 Tbsp. + 1 tsp. salt
• 1 tsp. red chili flakes
• ¾ cup + 2 Tbsp. sugar
• 2/3 cup cider vinegar
• 1 ½ tsp. yellow mustard powder
• 1 ½ tsp. dried oregano
• ½ small bay leaf

Toss peppers, onions, garlic, chilies and salt together in a large stainless bowl. Place the pepper mixture in a colander inside a large stainless bowl in refrigerator for several hours or overnight. Bring all other ingredients to a boil in a stainless pot large enough to hold the liquids and the pepper mixture. Turn vinegar mixture to a simmer and cook for 10 minutes before adding the peppers. Bring back up to a boil and then simmer for 35-45 minutes.

Per Serving: Calories: 68 Protein: 0 gm Fat: 0 gm

Carbohydrates: 18gm Sodium: 788mg