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
Directions
- 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.
