Put all the ingredients except the sliced Jalapeño chillies/ Peppers and onions in a medium sized saucepan. Stir and bring it to a boil and turn down the heat to low.

Add the sliced Jalapeño chillies/ Peppers and onions and submerge them in the pickling liquid with a slotted spoon, for a couple of minutes but not more. Take the pan off the heat.

Let the pan sit on the counter for about 15 minutes.

Then transfer the Jalapexf1os and onions to a clean, and dry sterile jar. Pour the pickling liquid as well till the top of the jar. Let it cool completely, then secure with a lid and refrigerate.

You can start using it after a couple of days, and it should keep refrigerated for about 3 to 4 weeks. This recipe makes one largish jar of Pickled Jalapexf1os.