Bring a small pot of water to a boil, making sure it’s enough water to cover the onions. Decide if you’ll be using one large red onion or a couple of small red onions.

Peel the onion then use a sharp chef’s knife to slice into thin and even-sized pieces. If you don’t have a large container for storing, then you can slice the onion in half and then slice into thin even size half moons to fit them better into a glass jar or mason jar.

Place the onion slices into a large bowl then pour the boiling hot water over them and allow to sit for about 5 minutes.

Next pierce the habaneros a few times then place them over an open flame and char evenly on all sides. You could also place them on a hot pan and toast them.

Drain your sliced onions and set aside. We are going to make the pickling brine in a large glass mixing bowl. (It needs to be glass because both metal and plastic interact with vinegar and citrus.)

Depending on the size of your onion, the brine may or may not cover enough. It’s ok if it doesn’t because you can just mix up the ingredients and the onions and radishes do release extra liquid.

Cover with plastic wrap and let it sit on your counter at room temperature to marinate for 30 minutes or in the fridge overnight – the longer you let it marinate, the more intense the flavor and color will be. Stir now and then to help the ingredients combine well and for all of the flavors to evenly distribute.

After marinating you can leave in the same container or transfer them into an airtight container and store them in the fridge. They will keep fresh for up to 2 weeks, but we doubt you won’t finish them before then.