Ingredients

• 3 medium red onions
• 2 cloves garlic , or to taste
• 1 medium jalapeno pepper , sliced, or to taste
• 2 bays leaves
• 0.5 teaspoons crushed red pepper flakes , or to taste
• 3 cups apple cider vinegar
• 1.5 cups water
• 0.33 cups white sugar
• 4 teaspoons kosher salt
• 1 teaspoon whole black peppercorns

Instructions

1. 1 Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
2. 2 Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
3. 3 Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Nutrition per serving