Asian Five-Spice Vinegar

1. 1

   Combine first 5 ingredients in a non-aluminum saucepan.

2. 2

   Simmer over low heat 10 minutes.

3. 3

   Remove from heat, and cool.

4. 4

   Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.

5. 5

   Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.

6. 6

   Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle.

7. 7

   Add pink peppercorns, lemon rind strips, and cilantro.

8. 8

   Seal with a cork or other airtight lid; store in a cool, dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.