Quick Pickled Red Onions

• 1 large red onion
• 1/2 teaspoon coarsely-ground black pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 cloves garlic, sliced
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1 cup cider vinegar
• 2 teaspoons light amber agave nectar

1. Slice onion into thin half-moons, about 1/8 inch thick. Pack into a quart-sized Mason jar or other non-reactive container with a tight-fitting lid.
2. In a glass measuring cup, combine remaining ingredients. Microwave on high for 3 minutes.
3. Pour brine over onions in jar. Close the lid, and gently shake the jar to distribute the brine with the onions. If necessary, pack onions down with a spoon so they are submerged in brine.
4. Refrigerate for a minimum of one hour, or overnight, before serving. Store for about a month in the refrigerator.

red onion, black pepper, ground cumin, oregano, garlic, thyme, kosher salt, cider vinegar, light amber

Taken from food52.com/recipes/74953-quick-pickled-red-onions (may not work)