Thanks to Rod for sharing!
Bring to a simmer:
1 cup white vinegar
1 cup white sugar
3/4 cup water
1/2 tsp. pickling salt
1/2 tsp. mustard seed
1/8 tsp. tumeric
1. Add 3 cups chopped jalapeno peppers (I used both red and green).
2. Bring liquid back to simmer. You should see a color change in the peppers.
3. Add fresh white onion strips to hot sterilized jars (no need to cook).
4. Spoon in the jalapenos, add more onions and fill the jars with the hot liquid.