Escabeche De Cebolla (Yucatecan Pickled Red Onions)

Makes: 1 ¾ cups

You will need

1 tbsp. kosher salt  
1 large red onion, thinly sliced lengthwise  

1 tsp. whole black peppercorns  
1 tsp. dried oregano  
1 tsp. cumin seeds  
3 cloves garlic, peeled and halved lengthwise  
1 ½ cups red wine vinegar 

Method

1. In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes.
2. Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid.
3. Refrigerate at least 4 hours before using.

Source: http://www.saveur.com/

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