Yucatecan Pickled Onions - cooking recipe

Ingredients

6 cups water
1 large red onion, cut crosswise into 1/8-inch-thick slices, rings separated
2 garlic cloves, quartered
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
3 allspice berries or 3 teaspoons allspice
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground cumin

Preparation

Combine 6 cups water, onion, garlic, and salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Remove from heat and drain.
Return onions and garlic to the saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover, and cool. Transfer onion mixture to bowl, cover, and chill overnight.
Drain onions and serve.