Pickled Onions and Jalapeños

Instructions

1. 1
   Thinly slice 2 red onions and 4 jalapeños; pack into a clean quart jar.
2. 2
   In a saucepan, combine 1 cup apple cider vinegar, 1 cup water, 2 tablespoons sugar, 2 teaspoons kosher salt, 2 smashed garlic cloves, 1 teaspoon peppercorns, 1/2 teaspoon dried oregano, and 1 bay leaf.
3. 3
   Bring to a simmer over medium heat, stirring until sugar and salt dissolve, 2 to 3 minutes. Remove from heat.
4. 4
   Pour hot brine over onions and jalapeños to fully cover. Press vegetables down to submerge.
5. 5
   Cool 20 to 30 minutes at room temperature, then seal and refrigerate at least 30 minutes. Best after 2 to 4 hours.
6. 6
   Serve and store refrigerated, keeping vegetables submerged in brine.