Ingredients
2 cups distilled white vinegar
1 tablespoon coarse salt
1 tablespoon sugar
1 teaspoon cumin seeds, lightly toasted
8 garlic cloves
20 fresh jalapenos
2 small red onions, cut into 1/4-inch-thick rings
Preparation
Bring vinegar, 1 cup water, salt, sugar, cumin, and garlic to a boil in a medium saucepan. Add jalapenos and onions; boil 5 minutes. Let cool completely, about 45 minutes. Refrigerate in an airtight container at least 1 week or up to 1 month.
