Pickled Bok Choy
1 cup white vinegar
1 cup white wine vinegar
⅔ cup granulated sugar
2 tablespoons kosher salt
1 ½ teaspoons whole black peppercorns
2 teaspoons red pepper flakes
2 small heads bok choy or one large, cut into 1-inch pieces
2 garlic cloves, thinly sliced
1 jalapeño chile, thinly sliced into rings
Instruction:
Place the chopped bok choy, garlic and chili, into a clean quart jar.
In a saucepan, heat the vinegars, sugar, salt, peppercorns and red pepper flakes until it comes to a slight boil. Turn off heat.
Pour brine over vegetables. Let sit for 15- 20 minutes. Store in the refrigerator. Use within 5-7 days.