Ingredients
Pickling Brine
- 3/4 cups water
- 1 1/2 cups white vinegar
- 1/2 cup white sugar
- 3 cloves garlic, peeled and sliced
Vegetables & Herbs
- 1 medium red onion, cut into rings or half moons
- 2 jalapeno peppers, seeded and cut into rounds
- 1/4 bunch cilantro, sprigs included
Instructions
- Prepare the Brine: Add water, vinegar, and sugar to a sauce pot and cook over medium heat, stirring occasionally, until the sugar is completely dissolved. Once dissolved, remove the pot from heat and set it aside to cool slightly.
- Add Garlic: Peel the garlic cloves, slice them into rounds, and add them to the warm vinegar mixture to infuse the brine with garlicky flavor.
- Slice Vegetables: Cut the red onion into rings or half moons as preferred. Seed and slice the jalapeno peppers into rounds to control the heat level.
- Assemble Jars: Place the sliced red onions, jalapeno rounds, and cilantro sprigs into clean storage jars, distributing evenly.
- Pour Brine Over: Carefully pour the warm vinegar mixture over the vegetables in the jars until fully submerged, ensuring the garlic slices are also distributed inside.
- Cool and Store: Leave the jars at room temperature until the mixture cools down. Once cooled, seal the jars with airtight lids and refrigerate. The pickled onions will develop full flavor after a few hours and can be stored for up to 2 weeks.
Notes
- You can adjust the amount of jalapeno to control the spiciness of the pickled onions.
- For a milder version, leave the jalapenos seeded or omit them completely.
- Use fresh cilantro sprigs for the best aromatic flavor.
- The pickled onions taste best after at least 1 hour of cooling and improve significantly after overnight in the fridge.
- Store pickled onions in a glass jar for optimal preservation and flavor retention.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
