Pickled hot pepper rings in vinegar

Ingredients:

• 2/3 cup white wine vinegar
• Half an onion, thinly sliced ​​(about 1/2 cup)
• 1 tbsp coarse salt
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 5 large jalapeños, sliced ​​into 0.3cm thick rounds.
• Special equipment: heat-resistant half-liter jar

Preparation:

1. Combine the wine vinegar, 2/3 cup water, onion, salt, black peppercorns and coriander seeds in a small saucepan and bring to a boil, then reduce heat and simmer for 5 minutes.
2. Place the jalapeños in a heat-proof 18-ounce jar and pour the hot brine over them. Let them marinate for 30 minutes or overnight (the longer they marinate, the softer and richer the flavor will be). Pickled jalapeño rings can be stored in the refrigerator for up to 1 month.
   
   Note
   
   To reduce the heat of the jalapeño a little, remove some of the seeds from the pods..