Ingredients
Scale
- 2 medium red onions, thinly sliced
- 6 garlic cloves, peeled and lightly crushed
- 1 cup distilled white vinegar, 5% acidity
- 1 cup water
- 1 tablespoon kosher salt, adjusted for brand and preference
- 1 tablespoon granulated sugar, optional
- 1 teaspoon red pepper flakes, or less to taste
- 1 teaspoon whole black peppercorns
- ½ teaspoon mustard seeds, optional
- 1 small jalapeño, thinly sliced, optional
Instructions
- Prepare clean, warm, heat-safe jars suitable for hot liquid. Divide onions, garlic, and spices between them without crushing or overpacking.
- Heat vinegar, water, salt, and optional sugar in a nonreactive saucepan to a gentle simmer, stirring until dissolved.
- Pour hot brine over the ingredients to cover. Settle gently with a clean utensil, releasing air pockets and leaving space beneath the lids.
- Cover and refrigerate promptly, following the containers’ heat-handling instructions. Label with the preparation date.
- Chill at least 4 hours, preferably overnight. Remove portions with clean utensils and drain before serving.
- Prep Time: 10 minutes | Heat brine: 5 minutes | Chill: At least 4 hours