Ingredients

Instructions

1. 1

   Peel the red onions and slice them into thin, uniform strips or rings.

2. 2

   Wearing gloves, thinly slice the habanero pepper, removing seeds if you prefer less heat.

3. 3

   Bring 4 cups of water to a boil in a saucepan. Add the sliced onions and blanch for just 30 to 45 seconds to soften their bite, then immediately drain thoroughly.

4. 4

   While the onions are still warm, place them in a heat-proof glass jar or bowl along with the sliced habanero.

5. 5

   In a separate small bowl or measuring cup, whisk together the lime juice, orange juice, apple cider vinegar, salt, oregano, and black peppercorns until the salt dissolves.

6. 6

   Pour the citrus brine over the onions and peppers, ensuring they are fully submerged. Press them down with a spoon if necessary.

7. 7

   Let the mixture cool to room temperature on the counter for about 30 minutes.

8. 8

   Seal the jar and refrigerate for at least 2 hours before serving to allow the flavors to meld and the color to turn a bright magenta.