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Ingredients
Scale
1 medium red onion, thinly sliced
3 medium jalapenos, thinly sliced into rings
3 cloves garlic, smashed
1 teaspoon black peppercorns
1 cup white vinegar
1 cup water
1 tablespoon granulated sugar
2 teaspoons kosher salt
Instructions
- Pack the onion, jalapenos, garlic, and black peppercorns into the jar. Press everything down gently so the veggies fit snugly without getting crushed.
- Heat the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve and the brine is very hot. Let the brine cool for about five minutes.
- Pour the warm brine over the veggies until everything is covered. Press the onions and jalapenos down gently with a spoon so they stay under the brine.
- Cool the jar to room temp the cover and refrigerate for at least 1 hour before serving. For the best flavor, let it sit overnight.
