Recipe information
Yield
Makes about 1 1/2 cups
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 whole allspice
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground cumin
Preparation
Step 1
Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Drain. Return onions and garlic to same 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. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Step 2
Drain onions and serve.
