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
Need to make a substitution?
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.