Asian Five Spice Vinegar Recipe

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   Combine first 5 ingredients in a nonaluminum saucepan; simmer over low heat 10 min.

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   Remove from heat, and cold.

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   Pour into a widemouthed jar; cover and let stand for 2 weeks in a cold, dark place, gently shaking jar occasionally.

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   Strain the vinegar mix through a cheesecloth lined sieve into a glass measure or possibly medium bowl; throw away solids.

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   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.

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

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   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.

* Per serving · 4 servings · Values may vary.