Prep time: 10 minutes + 1 hour rest time
Cook time: n/a
Safety Tip: Wear gloves when handling jalapeno peppers to prevent burning.
¾ c. white vinegar
2 T. kosher salt
2 T. honey, preferably local
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeno peppers, sliced into rounds, seeds removed
Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.
Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
Let sit, uncovered, for at least one hour at room temperature. Next, cover and store in the refrigerator for up to one week.
*Idea: Enjoy immediately on top of Chili or Tex Mex Chicken Tenders.