PICKLED MAUI ONIONS

Steps:

• Mix Water, Vinegar, Sugar and Salt in a sauce pan.
• Bring to a boil until the dry goods dissolve.
• While the solution is coming to a boil, cut onion in half.
• Cut each half in half.
• Cut each quarter into 2 or 3 pieces.
• Seed and cut Jalapeño into strips.
• Alternately layer Onions and Jalapeños in a 1 QT pickling jar.
• Add solution and seal tightly.
• Let stand for 24 hours.
• Refrigerate for 2-3 days.