- 3 cups honey
- 2 tablespoons pink peppercorns
- 1 vanilla bean, split lengthwise
- 1/2 cup balsamic vinegar
- 2 star anise
Divide honey among 3 half-pint jars with lids. Stir peppercorns into first jar. Scrape seeds from vanilla bean into second jar; stir to incorporate, then add bean pod. In small saucepan, boil vinegar with star anise until reduced to 1/4 cup, 4 to 5 minutes; let cool. Stir into third jar of honey. Cover jars.