Asian Five-Spice Vinegar - cooking recipe

Ingredients

1 cup rice vinegar
1 teaspoon coriander seed
1 teaspoon whole cloves
1 teaspoon star anise, pieces
1 teaspoon minced peeled fresh ginger
1 lemon
1 teaspoon pink peppercorns
5 fresh cilantro stems

Preparation

Combine first 5 ingredients in a non-aluminum saucepan.
Simmer over low heat 10 minutes.
Remove from heat, and cool.
Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.
Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle.
Add pink peppercorns, lemon rind strips, and cilantro.
Seal with a cork or other airtight lid; store in a cool, dark place.