Yucatan-style Lime Pickled White Onions

Peel the white onion and slice it into thin strips or rings, approximately 1/8 inch thick. If using the optional chili pepper, slice it into thin rounds (remove seeds for less heat).

Place the sliced onions in a heat-proof bowl. Bring a kettle of water to a boil, pour over the onions just to cover, count to 10, and immediately drain. This quick blanch removes the harsh raw sulfur bite while keeping them crisp.

In a clean 16oz (pint) mason jar or a mixing bowl, combine the 3/4 cup fresh lime juice, 1/2 cup warm water, 1 1/2 tsp kosher salt, 1/2 tsp dried oregano, peppercorns, and cumin seeds. Stir until the salt is fully dissolved.

Pack the drained onions (and chili slices if using) tightly into the mason jar.

Pour the lime brine mixture over the onions. Ensure the onions are submerged. If necessary, add a splash more water to reach the rim.

Seal the jar and refrigerate. While they can be eaten after 1 hour, the flavor and texture are best after marinating for at least 4 hours or overnight.