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.