Directions
- 1In a measuring cup, mix 1.5 cups of water and 1.5 cups of white vinegar.
- 2In a saucepan, bring to a boil 1.5 cups of water and 1.5 cups of white vinegar.
- 3Add 3 tbsp of sugar, 1 tbsp of salt, 0.5 tsp of oregano and 1 cinnamon stick to the boiling mixture.
- 4Toast the cinnamon stick with a torch.
- 5Cut the root and stem off the onions.
- 6Slice the onions thinly.
- 7Place the onions in a mason jar and add sliced jalapenos between the layers.
- 8Pour the hot brine over the onions, let it cool to room temperature and store in the fridge for 3 months.
Ingredients
- 1.5 cups water
- 1.5 cups white vinegar
- 3 tbsp sugar
- 1 tbsp salt
- 0.5 tsp oregano
- 1 cinnamon stick
- 4 red onions
- 1 jalapeno
Equipment
measuring cupspoonknifemason jarsmall saucepankitchen stovetorch
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