Use this mixture for salad dressings, to brighten up your pot roast, or as a snack !
red onion (you can use white too!)
2 tbsp whole black peppercorns
whole garlic cloves
2.5 cups apple cider vinegar
I purposefully did not include how many of each vegetable to use, because when pickling veggies you can really add as much or as little of each as you like! However much fits in your jar go for it! I am using a 16 oz Mason jar and could only fit about one whole red onion, half a cucumber, and 5 radish (sliced). For me, I wanted more onion in my pickled jar, but next time I will try to add a full cucumber because I realize I really like to snack on the cucumbers. I will eat them just right from the jar.
I use the onions primarily as a flavor ingredient in the mixture, but also to add on top salads or even rice along with the sliced radish.
Chop and slice all ingredients. Keep the peppercorns whole. You can remove some of the seeds from your jalapenos to adjust spiciness. Add veggies, peppercorn and garlic to mason jar.
Bring 2 cups water with 2 cups apple cider vinegar to a boil.
Pour mix into jar and let cool a few minutes before tightening the lid.
Let sit for 3 days before putting into the fridge.