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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Michael Schlow at Great Bay Seafood in Boston