Quick Pickled Jalapeños

In a small saucepan, combine rice vinegar, water, a thick slice of white onion, and salt. Bring the mixture to a boil over medium-high heat.

While the brine is heating, slice the jalapeños into 1/4-inch rounds.

Place the black peppercorns, sliced jalapeños, and cilantro sprigs into a large, clean glass jar.

Carefully pour the hot brine over the jalapeños in the jar, ensuring they are fully submerged.

Seal the jar tightly and shake gently to combine all the ingredients.

Let the jar cool to room temperature, then refrigerate. The jalapeños can be enjoyed once cooled, but the flavor will develop more over time.