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Listed in: Dips
1 cup (235 ml) distilled white vinegar
1 cup (235 ml) water
2 tablespoons (13 g) sugar
1 teaspoon whole black peppercorns
1/2 teaspoon kosher salt
4 large jalapeños, seeded if desired and sliced into rounds
1 medium red onion, sliced
3 or 4 cilantro sprigs, chopped
In a small saucepan, combine the vinegar, water, sugar, peppercorns, and kosher salt. Add the jalapeños and sliced onion and bring to a boil over medium heat. Remove the pan from the heat and transfer the mixture to a jar. Add the chopped cilantro, allow it to cool down to room temperature, and cover. Store in the refrigerator for up to 2 weeks. Enjoy chilled.
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