Recipe courtesy of Michael Schlow
Episode: Boston
48 hr 45 min
20 min
2 quarts pickled jalapenos


  • 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)


Slice jalapenos thinly with a sharp knife (red jalapenos are usually to limp for a mandoline) and place in a container.

In a pot, add the ginger, garlic, rice vinegar, mirin, white wine, salt and all seeds to a boil. Turn off and allow to steep for 15 min. Add the simple syrup and check for seasoning. Pour over jalapenos and cover immediately with plastic wrap. Allow to cool down in the refrigerator. Ready to use in 2 to 3 days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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