Make these two shrubs separately and then combine later to your own taste. Combine 1 1/2 cups diced strawberry and 1 1/4 cups sugar in one bowl and 2 1/2 cups diced jalapeño and 1 1/4 cups sugar in another bowl. Toss contents so sugar and produce are evenly dispersed. Refrigerate for 24 to 32 hours. The sugar will draw the oils and juices out, pooling in the bottom of the bowl, starting the syrup. To finish the jalapeño, whisk in 1 cup apple cider vinegar until sugar dissolves. Strain out jalapeño pieces and bottle. To finish the strawberry shrub, whisk in 1 cup Liquid Gold Pinot Nero whole fruit balsamic vinegar (or any balsamic vinegar) until sugar dissolves. Strain berries and bottle. Mix the two shrubs according to your own taste.