Yucatán Pickled Red Onions (Escabeche De Cebolla)

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Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatán, Mexico.


1 tbsp. kosher salt
1 large red onion, thinly sliced lengthwise
1/2 tsp. whole black peppercorns
1/2 tsp. dried oregano
1/2 tsp. cumin seeds
3 cloves garlic, peeled and halved lengthwise
1 cup red wine vinegar

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.

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