Ingredients:
- 4 Large Sweet Yellow Onions
- 6 Large Jalapeño’s – for spicier onions add serrano peppers as well
- 2 Cups White Vinegar
- 2 Cups Canola Oil
- 6 Tbsp Sugar
- 1 1/2 Tbsp Coarse Black Pepper
- 2 Heaping Tbsp of Minced Garlic
- 2 Tbsp of Red Pepper Flake
Instructions:
- Slice onions 1/8″ to 1/4″ thick
- Cut peppers in half and use a spoon to deseed them.
- Julianne cut (long and thin) the peppers
- Mix the peppers and onions together in a bowl
- Once onions and peppers are mixed put them into a gallon container.
- Add the vinegar, oil, sugar, black pepper, garlic, and red pepper flake into a bowl and mix thoroughly.
- Pour over the onions and peppers in the gallon container.
- Shake the gallon container until all of the onions are covered.
- Every hour shake the container and set it back down upside down.
- Keep rotating the container for 4 hours and then refrigerate.
