We pickle Fresno chiles (also called red jalapeño peppers) for the pasta dish Fiorentini with Guanciale, Tomato, and Spicy Pickled Peppers (page 203). It seemed silly to have you pickle just enough peppers for one dish, since they will keep, refrigerated, for at least several weeks and probably much longer. Slice the peppers and add them to grilled cheese or sliced meat sandwiches, or use them in place of the roasted peppers on the pizza with White Anchovy, Tomato, and Spicy Fresno Chiles (page 139) or the Spicy Salami, Mozzarella, and Fresno Chiles pizza (page 140). If you can wait, the peppers are even better a few days after you make them.

Ingredients

　　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 jalapeño peppers), rinsed, stems left on

　　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. Reduce the heat and simmer the brine for 10 minutes to meld the flavors. Add the chiles and increase the heat to high to return the brine to a boil. Reduce the heat and simmer the chiles until they soften slightly but still hold their shape, 4 to 6 minutes. Turn off the heat and set the chiles aside to cool in the brine. Use the chiles, or transfer them, along with the brining liquid, to an airtight container and refrigerate for up to several weeks.

　　The Mozza Cookbook