Heat a skillet over medium heat and add the oil. Add the garlic and saute for 2 minutes until golden and add the fresh bay leaves, jalapeno, salt, sugar, oregano, peppercorns and allspice. Stir and cook another minute.
Add the sliced onions, tossing to coat for 1 minute, and then deglaze skillet with vinegar. Using tongs, toss and cook another minute.
Remove from heat and using tongs, transfer onions and juices to a mason jar or heatproof container that has a lid. Let cool to room temperature uncovered and store with lid in refrigerator for 1 month.
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Notes
Makes 3 cups total, nutrition based off 1/4 cup serving.