Ingredients:

  • 1 large (approx. 8 oz / 225g) red onion, thinly sliced
  • 1–2 (approx. 1 oz / 30g) jalapeño peppers, sliced into rounds
  • 2 cloves (10g) garlic, smashed
  • 1 cup (240ml) apple cider vinegar
  • ½ cup (120ml) filtered water
  • 2 tbsp (25g) cane sugar
  • 1 tbsp (18g) kosher salt
  • 1 tsp (2g) black peppercorns
  • ½ tsp (1g) coriander seeds

Instructions:

  1. Thinly slice the red onion into half-moons. Pack the onions, sliced jalapeños, and smashed garlic cloves tightly into a 16 oz glass mason jar.
  2. Combine apple cider vinegar, water, sugar, salt, and whole spices in a saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar and salt have completely dissolved.
  3. Pour the hot brine over the onions and peppers, ensuring they are completely submerged. Press down with a spoon if necessary.
  4. Let the jar sit at room temperature for 30 minutes to allow the infusion and color change to occur.