1 1/2 teaspoons black peppercorns

1 1/2 teaspoons cumin seed

2 fresh jalapeños, sliced

Water for boiling

1 very large red onion, thinly sliced

3/4 cup apple cider vinegar

1/4 cup water

1/2 cup white vinegar

1/2 cup plus 1 tablespoon sugar

1 tablespoon kosher salt


Evenly divide peppercorns, cumin seed and jalapeño slices into 5 (4-ounce) Mason jars. Set aside.

Bring a pot of water to a boil. Add onions and cook for 10 seconds. Drain immediately, allowing onions to drain for another 5 minutes.

Refill pot with apple cider vinegar, 1/4 cup water, white vinegar, sugar and salt over medium-high heat. While mixture comes to a boil, evenly pack onions into jars.

When vinegar mixture reaches a boil, evenly pour into jars (use funnel or ladle), allowing onions to rest for 40 minutes. Cover and refrigerate onions until serving.


Note: Notes: These are best made a day in advance or longer. They will keep for several weeks in the refrigerator.
Category: Franks a lot!