pickled-red-onions-238507.json

{
    "directions": [
        "Toss first 3 ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight. Drain. DO AHEAD Can be made 1 week ahead. Keep refrigerated."
    ],
    "ingredients": [
        "1 1/2 pounds red onions, peeled, halved, cut into 1/8-inch-thick slices",
        "1 1/2 teaspoons salt",
        "1/2 teaspoon dried oregano",
        "1 cup fresh lime juice",
        "1/2 cup distilled white vinegar",
        "1 small habanero chile*",
        "*Extremely hot chile; available in some supermarkets and at Latin markets."
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Citrus",
        "Onion",
        "Pepper",
        "Freeze/Chill",
        "Chill"
    ],
    "title": "Pickled Red Onions",
    "url": "http://www.epicurious.com/recipes/food/views/pickled-red-onions-238507"
}