Scale

1 medium red onion, thinly sliced

2–3 fresh jalapeños, thinly sliced

1 cup white vinegar (or apple cider vinegar)

1 cup water

2 tbsp sugar

1 tsp salt

Optional flavorings: 1 garlic clove, smashed; ½ tsp black peppercorns; 1 tsp coriander seeds

Prepare Vegetables:
- Thinly slice red onion and jalapeños. Remove seeds from jalapeños for less heat if desired.
Make Pickling Brine:
- In a small saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Bring to a gentle simmer until sugar and salt dissolve (2–3 minutes).
Pickle Vegetables:
- Place sliced onions and jalapeños in a heatproof jar or bowl.
- Pour hot brine over the vegetables, ensuring they are fully submerged.
Cool & Serve:
- Let sit for at least 10 minutes at room temperature. For best flavor, refrigerate for 30 minutes to 1 hour.
Storage:
- Store in an airtight container in the fridge for up to 2 weeks.

Quick Tip: Thin slices pickle faster, so use a sharp knife or mandoline.

Flavor Variations: Add sliced carrots, radishes, or a pinch of chili flakes for extra spice.

Uses: Perfect on tacos, grilled meats, burgers, salads, or grain bowls.

Viral Presentation: Serve in small clear jars to show off the bright pink onions and green jalapeños for social media appeal.