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.