Pickled Jalepenos

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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)