1 Medium sized red onion.
1 Large jalapeño
1 Tablespoon Salt
1 Tablespoon White sugar
White wine vinegar
Peel the onion and cut it in half. Then thinly slice the onion into half rounds. Try to slice as thinly as possible or use a mandolin! Then thinly slice the jalapeños or dice them up. Place in storage container just large enough to hold the items.
Add salt and sugar, and cover completely in white wine vinegar. Cover tightly and gently shake to combine.
Let sit in the fridge 2-3 days before serving. Mix thoroughly every night for an even pickle.
Serve with A’s East Los Soul BBQ Box, especially if making tacos or tortas!