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READY IN:
20mins
SERVES:
8
YIELD:
1 Quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix Water, Vinegar, Sugar and Salt in a sauce pan.
  2. Bring to a boil until the dry goods dissolve.
  3. While the solution is coming to a boil, cut onion in half.
  4. Cut each half in half.
  5. Cut each quarter into 2 or 3 pieces.
  6. Seed and cut Jalapeño into strips.
  7. Alternately layer Onions and Jalapeños in a 1 QT pickling jar.
  8. Add solution and seal tightly.
  9. Let stand for 24 hours.
  10. Refrigerate for 2-3 days.

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