PICKLED HABANERO ONIONS
- 1 medium red onion
- 2 cups (or more to fill Mason jar) apple cider vinegar
- 1 fresh habanero pepper, sliced thinly
- ⅛ cup salt
- 1 teaspoon oregano
Thinly slice red onion and habanero pepper. Be extremely careful when messing with habanero pepper. Do not touch your skin, eyes or mouth, and wash hands immediately. Place sliced onions and habaneros inside a glass pickling jar/Mason jar with lid. Add the salt, oregano and enough apple cider vinegar to cover the vegetables. Put lid on pickling jar, shake and mix well until all the ingredients combine. Place in the refrigerator for a minimum 6 hours.