Pickled onions and jalapenos
Pickled toppings for Mexican dishes.
- toppings
- 30 minutes
- 8 minutes
Ingredients
- 8–10 jalapenos, sliced into coins
- 1 large red onion, 1/4” sliced
- 4 cloves garlic, lightly smashed
- apple cider vinegar
- white vinegar
- 1 tsp sugar
- oregano
- black peppercorns
Directions
- Slice jalapenos and onion. Place in separate glass jars with lids.
- Fill pot with equal parts cider vinegar, white vinegar, and water until enough to cover jalapenos and onions. Bring to a boil.
- Pour into jars and allow to cool, then close and place in refrigerator.