There's something about a pickled onion that adds a nice crunch to cut through the fattiness of a good smoked brisket or fried protein that makes it a complete bite.  My favorite is the sweet Hawaiian Chili Pepper, but since I used the last for this batch will have to continue my search for a mainland/Texas substitute. Please share if you know a similar pepper that is like the Hawaiian Chili Pepper!

Ingredients

• 2 -3 medium red onions sliced thin, a mandolin is safer and faster than a knife for me. 
• 1 jalapeno pepper, sliced thinly
• 1 1/2 C hot water
• 1 1/2 C white vinegar
• 2 T Hawaiian rock salt
• 2 T monk fruit 
• 1 T crushed red pepper flakes
• 1 T whole black peppercorns
• 6 Hawaiian chili peppers

Directions

1. Combine brine of hot water, vinegar, salt, monk fruit or sugar in a bowl.
2. Boil water.
3. Place sliced onions in a colander sitting in a sink and pour boiling water over onions and set aside for 90 seconds.
4. Divide onions into 4 jars with lids.
5. Fill the jars with brine.
6. Add each flavor combo per jar such as red pepper flakes, jalapeño, black peppercorn or Hawaiian chili peppers. I like a little spicy pickle and added a few jalapenos to all jars.  Customize to your liking. 
7. Cover and shake jars to mix. Refrigerate overnight and enjoy.