Pickled Red Onions with Jalapenos and Red Chili Flakes

 

Ingredients:

2 medium red onions thinly sliced

2 jalapenos sliced (be careful not to touch your eyes until you thoroughly wash your hands)

1 tbsp red chili flakes

1 ½ cups of white vinegar

2 tbsps kosher salt

2 tbsps white sugar

About 6 cups of water

Equipment:

3 mason jars-300-400 ml

Pot to boil water

Colander

Bowl that fits colander

Whisk

Measuring cup

Measuring spoon 

Directions:

Slice the onions and jalepenos. Set the jalepenos aside and place the onions in a colander.

Bring approximately 6 cups of water to a boil.

Set the colander containing the sliced onions in a bowl. Pour the hot water over top of the onions and let sit for 1 minute. (This will take the edge off of the onion flavor.)

Once drained, distribute the onions evenly among 3 jars.

In a measuring cup, add 1 ½ cups of white vinegar and 1 ½ cups of the boiling water (collected in the bowl).

Add 2 tbsps kosher salt and 2 tbsps sugar to measuring cup and whisk until mixture becomes clear.

Divide the sliced jalapenos evenly among 2 jars.

In the third jar, add the 1 tbsp of red chili flakes, then cover with brine liquid.

Pour the remaining 3 cups of boiling water evenly into all 3 jars.

Place lids on jars and store in refrigerator to cool overnight. Enjoy!

Substitutes : Just onions, add mango,  red Thai chili or garlic