Ingredients

Instructions

1. 1

   Peel the red onions and slice them thinly into half-moons or rings.

2. 2

   Place the sliced onions in a heat-proof colander or bowl.

3. 3

   Pour the boiling water over the onions to blanch them for about 10-15 seconds, then immediately drain well. This softens them slightly and removes the harsh raw bite.

4. 4

   While wearing gloves, carefully slice the habanero pepper thinly. Remove seeds for less heat, or keep them for extra spice.

5. 5

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

6. 6

   Place the drained onions and sliced habanero into a clean glass jar.

7. 7

   Pour the citrus brine mixture over the onions, pressing them down to ensure they are submerged.

8. 8

   Seal the jar and let it sit at room temperature for at least 30 minutes to allow the flavors to meld and the color to turn a bright pink.

9. 9

   Store in the refrigerator for up to 2 weeks. They taste best after resting for a few hours.