Asian Five-Spice Vinegar

Directions

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.