Pickled Onions

  • 1/3 C white vinegar
  • 1/3 C apple vinegar
  • 1 T water
  • 3/4 T sugar
  • 1 T kosher or sea salt
  • 1 medium or 2 small red onion sliced very thin (use mandoline)
  • 1 jalapeño, sliced, seeds and membrane removed if it’s a hot one (optional)
  1. Mix vinegar, water, sugar and salt in a 1 small bowl. Stir to dissolve salt and sugar.
  2. Stuff sliced onion and jalapeño into a jar and add the vinegar mixture.
  3. Shake well to distribute liquid.
  4. Leave on counter overnight then store in refrigerator.