1-2 jalapenos, sliced thin (the amount depends on the level of heat you want).
1 medium onion, thinly sliced
1 Tbsp. dried oregano (use 1 1/2 fresh minced)
1 clove garlic, minced
1/2 cup rice vinegar
3Tbsp.agave syrup or other liquid sweeteners
1/4 tspsea salt
Instructions
Place all the vegetables and the oregano in a medium bowl.
In a small bowl, combine the vinegar, agave syrup, and sea salt.
Add the vinegar to the vegetable and mix everything thoroughly.
Allow to pickle for at least one hour.
Serve this spicy condiment with Mexican cuisine and store it in a sealed container in the refrigerator for up to one week.
Notes
If you want to create a milder version, consider replacing the jalapeno with red or green pepper. You can also substitute the jalapeno for a red chili depending on what you have available.
This recipe calls for rice vinegar, but you can use any light vinegar such as white wine vinegar, champagne vinegar. White balsamic will yield a sweet pickle with less of a sour taste.
Use white or yellow onions for this recipe. The color of red onions will take over the entire dish.