this post was submitted on 17 Oct 2025
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I've tried with both kinds of vinegar, and both are good with different dishes.
Personally, I liked the apple cider vinegar version on salads, and the white vinegar base paired well with heavier foods like tacos or fried potatoes.
Maybe start with 2 smaller batches, one of each, and combine them later if the mix is what works best for you?
I find pickled red onions are good on their own - like, the onion itself makes a good condiment. However, if you roast some yellow onions & garlic in a light vegetable oil until they start to caramelize, and throw a spoonful of it in the jar with the peppers, it will infuse the vinegar with a nice flavor.