Fill a clean 32 oz. glass jar with a handful of
Red Onions (2)
and then add a bit of
Habanero Pepper (1)
. Continue layering until the jar is almost full.
Water (1 cup)
Granulated Sugar (1/3 cup)
Salt (1 Tbsp)
in a pot, stirring until salt and sugar are dissolved.
Once sugar is dissolved, remove the pot from heat and add in the
Apple Cider Vinegar (1 cup)
Pour the brine over the prepared onions and peppers, leaving about 1/2-inch headspace at the top of the jar. Seal with a lid and allow the jar to cool down to room temperature before storing it in the refrigerator.
It's best to wait 24 hours before eating, this will allow all of the flavors to fully develop. But if you want a quicker pickle, wait at least 4 hours.