Depending on how many about 3 cups of white vinegar, a cup of water, 2 tbsp salt, a couple dried Arbol Chilies (or fresh jalapenos) and a clove of garlic. Heat over medium flame to just before a boil and remove from flame. Let rest 3 minutes and pour over onions or peppers or......... Make sure you have enough liquid to cover them completely. I use mason jars and then the food saver with the jar vacuum attachment. I also drizzle a little olive oil on top before sealing and shake vigorously after it's sealed. Let sit in the refrigerator for a week or two and viola! I use the same technique with sport peppers, banana peppers, giardinera and some pickles. Works relatively effective and quite tasty plus unlike heat process pickling, you have a good amount of crispness remaining in the item being pickled. More like Clausen versus Vlassic.
