White onions, as small as possible (2 or 3 lbs.)
Oregano
Salt
Garlic, 2 cloves to a lg. jar
Hot red peppers, 1 for a lg. jar
Cider vinegar

Peel onions and put a cut into side. Put a layer of onions in bottom of jar. Add oregano, salt (to preserve). Repeat. Add garlic and red peppers at top of jar and at sides. Add cider vinegar to cover. Cover jar and let stand 2 weeks for larger onions, 1 week for small onions. Note: The longer these stand, the hotter they get. Sample with care.