Instructions: 1. Combine first 5 ingredients in a nonaluminum saucepan; simmer over low heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.

2. 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.

Yield:1 cup.

Notes: Try this vinegar in Thai and Chinese stirfries or noodle dishes that call for plain rice vinegar; or as a marinade for cucumbers.

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