(Mexican Pickled Onions
1 large Red Onion, or 3 small
Slice onion(s) thinly; place in small saucepan; cover with water and let stand 1 hour. Meanwhile, in a small bowl combine cumin seed and cracked black pepper; mash with back of a spoon to release the aroma; set aside. Bring onions to boil; boil 2 minutes and drain. Place onions into a medium bowl; add mashed spices, oregano, salt, vinegar and garlic; mix well. Cover with water; mix well. Cover and refrigerate 4-6 hours or overnight. Onions should take on a dark pink color throughout.