Pickled onions with habanero peppers and Mexican oregano. The perfect accompaniment to recipes from Mexico's Yucatan region.
1. Thinly slice the onion and habanero pepper 2. Place them inside a glass pickling jar. 3. Add the salt, and oregano, and enough apple cider vinegar to cover the vegetables. 4. Mix well so all of the ingredients are combined. 5. Cover and place in the refrigerator for a minimum of 4 hours. 6. The pickled onions can be stored for several weeks.