- 1 lb jalapeño peppers
- 1 lb white onions
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1/4 cup lime juice
- 2 cups water
- 2 Tablespoons salt
- 3 cloves garlic, smashed
- 2 Tablespoons whole peppercorns
- 2-3 bay leaves
- 2 Tablespoons sugar
- I sterilized my jars and lids. I used a large stock pot and filled it with water. I boiled the jars while I prepared the peppers and onions. I let the jars cool in the water while I prepared the pickling liquid.
- Remove the tops of the peppers and slice into rings. If you remove the seeds, the final product will be milder.
- Slice the onioin.
- In a 2 quart saucepan, add vinegars, lime juice, water, salt, garlic, bay leaves, peppercorns and sugar.
- Place over medium heat and bring to a boil
- Reduce heat to keep at a simmer.
- Layer the peppers and onions in your jars.
- Fill the jars with brine, leaving a bit of head room.
- Tap the jars on the counter to get out any air bubbles.
- Close the jars and refrigerate. You could properly can at this step for a shelf stable product or just leave in the refrigerator.
Source: An amalgamation of various recipes around the web