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)
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