Yucatecan Pickled Onions - cooking recipe

Ingredients

1 tablespoon kosher salt
1 large red onion, thinly sliced lengthwise
1 teaspoon whole black peppercorn
1 teaspoon dried oregano
1 teaspoon cumin seed
3 garlic cloves, peeled and halved lengthwise
12 ounces red wine vinegar

Preparation

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.