Pickled Habanero Onions

3C Finely Sliced White Onions Rings.
4C Boiling water.
1/4C Orange Juice.
1/4C White Vinegar.
1/2C Water
1/2t Dried Mexican oregano, toasted and crumbled.
1 Habanero Chili, Finely Sliced.



Put the onions into a colander and immerse them in the boiling water for a few seconds. Drain and put into a glass or non-reactive bowl. Add the rest of the ingredients and mix well. Set aside to season for about 2 hours before using.