Spicy Pickled Peppers

• 4 cups white wine vinegar
• 2 tablespoons honey
• 1 teaspoon juniper berries
• 1 teaspoon whole cloves
• 2 teaspoons black peppercorns
• 2 dried bay leaves
• 3/4 pound Fresno chiles (red jalapeno peppers), rinsed, stems left on

1. Combine the vinegar, honey, juniper berries, cloves, peppercorns, and bay leaves in a medium saucepan and bring the liquid to a simmer over high heat.
2. Reduce the heat and simmer the brine for 10 minutes to meld the flavors.
3. Add the chiles and increase the heat to high to return the brine to a boil.
4. Reduce the heat and simmer the chiles until they soften slightly but still hold their shape, 4 to 6 minutes.
5. Turn off the heat and set the chiles aside to cool in the brine.
6. Use the chiles, or transfer them, along with the brining liquid, to an airtight container and refrigerate for up to several weeks.

white wine vinegar, honey, juniper berries, whole cloves, black peppercorns, bay leaves, chiles

Taken from www.epicurious.com/recipes/food/views/spicy-pickled-peppers-393721 (may not work)