Pickled Jalapeño Peppers (Rice Vinegar)

Slice these and mix with cured meats for a fresher take on antipasto salad.

2 cups unseasoned rice vinegar
½ cup sugar
3 Tbsp. sea salt
4 Hungarian wax peppers
6 Italian frying peppers
4 jalapeños, sliced into rings

Whisk vinegar, sugar, salt, and 1½ cups water in a large glass jar until sugar dissolves.

Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster).

Add both peppers and jalapeños to jar and chill at least 12 hours before using.

Make-Ahead: Chiles can be pickled 2 weeks ahead. Keep chilled.

Makes about 4 cups.