Start to finish: 1 hour and 15 minutes
Impresses: 1, 16-ounce jar
Ingredients
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 3 tablespoons sugar (less for jalapeños)
- 10 peppercorns
- 1 teaspoon salt
- 1 red onion or 6-7 large jalapeños, thinly sliced
Instructions
- Heat all ingredients but the onion in a small saucepan with 1 cup water, and stir or whisk until sugar is dissolved, bring to a simmer
- Pack onions into a jar, or add jalapeños to jar. Pour warm vinegar mix into the jar, seal, and let cool for 1 hour
- Ready to serve after 1 hour. Keep refrigerated and use on all your favorite dishes
- Makes one 16 oz mason jar of pickled onions or jalapeños
This recipe was created in partnership with recipe enthusiast Claire Jaspers, @Claires.Table. Check out her Instagram for more tasty treats!
