Author: James Kirkley
You are welcomed to add more jalapeños if you want more heat.
Serve with red beans and rice
1/2 cup, il Fustino Head Ancho vinegar
4 bay leaves
1/2 teaspoon, salt
1/2 cup, water
12 black peppercorns
1 medium, red onion – halved and sliced thin
1 jalapeño chile – stemmed, seeded and sliced thin (optional)
- Bring the vinegar, bay leaves, salt, peppercorns, and 1/2 cup water to a boil in a small saucepan over medium-high heat.
- Stir in the onion and optional jalapeno, return to a boil, and remove the pan from the heat.
- Cool to room temperature and remove the discard the bay leaves and the peppercorns.
- The pickled onions can be refrigerated in an airtight container for up to 1 week, always return to room temperature before serving.