Asian Five Spice Vinegar

Directions

1. 1. Combine first 5 ingredients in a nonaluminum saucepan; simmer over low heat 10 min. Remove from heat, and cold. Pour into a widemouthed jar; cover and let stand for 2 weeks in a cold, dark place, gently shaking jar occasionally.
2. 2. Strain the vinegar mix through a cheesecloth lined sieve into a glass measure or possibly medium bowl; throw away solids. Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 tsp.. Pour vinegar into a decorative bottle; add in pink peppercorns, lemon rind strips, and cilantro.
3. Seal with a cork or possibly other airtight lid; store in a cold, dark place.
4. Yield:1 c..
5. Notes: Try this vinegar in Thai and Chinese stirfries or possibly noodle dishes which call for plain rice vinegar; or possibly as a marinade for cucumbers.