Recipe information
Yield
Makes 2 cups
Ingredients
1 cup water
1/2 cup rice wine vinegar
1/3 cup plus 2 tablespoons sugar
2 tablespoons kosher salt
1 whole clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon peeled and chopped fresh ginger
1/2 jalapeño, seeded and chopped
Preparation
Combine all of the ingredients in a small saucepan and bring to a simmer over low heat, allowing the sugar and salt to dissolve. Cool and strain through a fine-mesh sieve. Use immediately, or refrigerate for up to 1 month.
Adapted from Charlie Trotter Cooks at Home by Charlie Trotter, ©2000 Ten Speed Press.
