Mexican-style pickled onions

Ingredients for 1 servings:

• 1 kg onion(s), red
• 1 liter vinegar (sugar cane vinegar)
• 1 tbsp pickling aid for pickles (bay leaves, mustard seeds, etc.)
• 2 chili peppers (Habanero pepper), fresh
• 1 tbsp salt
• 1 tsp black pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the red onions, halve them, and slice the halves. Blanch the onions in boiling water for about 2 minutes, then drain the water through a sieve. Place the washed and sliced ​​chilies in a very large screw-top jar with a capacity of at least 1-2 liters. Pour the preserving agent over them, then sprinkle with pepper and salt. Then fill the jar with the onions and fill the jar with sugar cane vinegar until all the onions are covered. Screw the lid on the jar and store in the refrigerator. The onions are ready to eat after about 4 days. The longer the onions steep, the better their flavor will be. Note on the ingredients: Sugar cane vinegar is available in most Asian stores. However, you can also use any other vinegar. Habanero chilies are incredibly hot and usually very difficult to obtain unless you grow them yourself. However, you can also use the Asian variety, which is also available in Asian stores. If you don’t like spicy food, you might want to leave out the chilies altogether. The onions are delicious as a side dish to cold dishes, such as cheese.