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1 pound fresh jalapeno peppers, washed
2 cups water
2 cups Kikkoman Seasoned Rice Vinegar
2 tablespoons sugar
3 whole garlic cloves
2 tablespoons kosher salt
4 bay leaves
2 tablespoons black peppercorns
Using a fork, prick the peppers to pierce, and place the peppers in preserving jars. Bring the remaining ingredients to a boil in a large saucepan, reduce the heat and simmer for 5 minutes. Remove from heat and pour over the peppers into the preserving jars. Place the lids on the jars and let cool to room temperature. Refrigerate for at least a week before using.
On any one (1) Kikkoman product 10 oz or larger.