3 cups White Vinegar
1/2 cup sugar
1 bay leaf
1 jalapenos, sliced in half, seeds removed (if you don't like heat)
2 Tbsp Pickling Spice
1 tsp Kosher Salt
1. Bring everything except the onions and jalapeño to a boil.
2. Add onions and jalapeño. Cook for 30 seconds. Turn off Heat.
3. Refrigerate until completely chilled. They will be pink and crunchy and delish.