Step 1

Slice red onions into 1/4" thin half-moon strips with a chef's knife. Juice all 3 limes.

Step 2

In a small pan, bring to a boil the water, white vinegar, sea salt, oregano and bay leaves. Turn off heat. Add the sliced onions and lime juice, and let cool.

Step 3

Once the onions cool down, add into a jar or container with the pickle brine liquid. Add 1-2 chiles, you can slice them if you wish.

Step 4

Clamp the jar closed, or place the lid on and store in the refrigerator for up to 4 weeks.

Step 5

You can use your onions after 30 minutes, but the flavor will be better after waiting overnight.