This is a classic recipe from Texas. The habañero adds a substantial kick but may be omitted if desired. Serve as a garnish on tacos, or pork carnitas. Will keep for two weeks in your fridge. If you like, you can also throw a couple of sliced radishes in for some extra color. Please note that you must refrigerate after pickling or it will spoil. This recipe will fill one Mason pint jar. You can double or triple the ingredients and place in a quart jar instead.
1 cup apple cider vinegar
3/4 cup water
1/2 tsp. table salt
1/2 tsp. white granulated sugar
3/4 red onion, sliced
1 tsp. whole black peppercorns
1 clove garlic, peeled and crushed
1 fresh habañero pepper, stemmed
In a non-reactive saucepan, heat the vinegar, water, salt and sugar until boiling. Reduce heat and simmer for two minutes. Loosely pack the rest of the ingredients in a pint mason jar. Pour the brine mixture over the onions until they are just covered. Seal with a canning lid and ring. Allow to cool on your counter for thirty minutes. Refrigerate and serve the next day.
Makes one pint.