Pickled Red Onions

• 1 small red onion peeled and sliced thin
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon oregano mexican, dried
• 2 cloves garlic peeled and halved
• 1/4 teaspoon salt
• 13 cup apple cider vinegar

1. Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium sized bowl.
2. Coarse grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions.
3. Add the remaining ingredients plus enough water to barely cover.
4. Stir well and let stand for several hours until the onions turn bright pink.
5. Covered and refrigerated, the onions last several weeks.

red onion, black peppercorns, cumin seeds, oregano mexican, garlic, salt, apple cider vinegar

Taken from recipeland.com/recipe/v/pickled-red-onions-4811 (may not work)