INGREDIENTS

6 oz. Multi-Colored Sweet Jalapeño , sliced 
3 1/2 oz. Fresh Fennel , thinly sliced 
1/2 oz. Fresh Garlic Cloves , sliced 
8 fl. oz. White Balsamic Vinegar  
12 fl. oz.  Water  
8 oz.  Sugar  
1/8 tsp. Crushed Red Chile Flakes 
1/2 tsp.  Fennel Seeds 
1 tsp.  Salt  
1/2 tsp.  Peppercorns  

DIRECTIONS

1.) Combine vinegar, water, sugar chili flakes, fennel seeds, salt and peppercorns in saucepan and bring to a boil.

2.) Add sliced peppers and fennel to a non-reactive storage container. Once at a boil remove and pour over vegetables and cover. Place in fridge and allow to pickle overnight.