Yucatecan Pickled Red Onions (Escabeche De Cebolla)

Ingredients

• 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 ¹⁄₂ cups red wine vinegar

Instructions

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