Asian Five-Spice Vinegar

• 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

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

rice vinegar, coriander seed, whole cloves, star anise, fresh ginger, lemon, peppercorns, cilantro stems

Taken from www.food.com/recipe/asian-five-spice-vinegar-415827 (may not work)