Pickled Jalepenos

12 ingredients
7 steps

Ingredients

  • 2 quarts red jalapenos
  • 1 -inch piece ginger root, smashed
  • 1 clove garlic
  • 1 quart rice vinegar
  • 1 cup mirin
  • 3 cups white wine
  • 3 tablespoons salt
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seed
  • 1 star anise
  • 1 cup simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)

Directions

  1. 1
    Slice jalapenos thinly with a sharp knife (red jalapenos are usually to limp for a mandoline) and place in a container.
  2. 2
    In a pot, add the ginger, garlic, rice vinegar, mirin, white wine, salt and all seeds to a boil.
  3. 3
    Turn off and allow to steep for 15 min.
  4. 4
    Add the simple syrup and check for seasoning.
  5. 5
    Pour over jalapenos and cover immediately with plastic wrap.
  6. 6
    Allow to cool down in the refrigerator.
  7. 7
    Ready to use in 2 to 3 days.

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