Pickled Red Onions

Ingredients

• 1 jalapeño pepper, cut into 1/4-inch rings
• 2 large red onions, finely sliced
• 1 cup distilled white vinegar
• 2 teaspoons kosher salt
• 1 cup water
• 1 cup sugar

Directions

1. Put the jalapeño and onions into a medium mixing bowl. In a small skillet set over high heat, warm the vinegar, water, sugar, and salt, whisking as the sugar melts. Once the mixture reaches a boil, pour it over the onions.
2. Use a spoon to push the onions beneath the brine. Lay a double layer of paper towels over the top and press until the towels are fully soaked, which helps hold the onions under the liquid. Leave them until the onions have softened and the brine has cooled, about 25 minutes. Store the onions in a sealed container in the refrigerator, where they will keep indefinitely.