1 large red onion, peeled and very thinly sliced
1/4 tsp. black peppercorns
1/4 tsp. cumin
1/2 tsp. Mexican oregano
2 garlic cloves, crushed
1 bay leaf
1/2 tsp. kosher salt
3/4 cup apple cider vinegar

Place the sliced red onion in a large mason jar (or divide if using smaller jars). In a small pot, heat the vinegar to black pepper, cumin, oregano, garlic, bay leaf and salt. Bring to a boil. Remove from heat. Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate. Your onions may not turn bright pink immediately. We found that the gorgeous bright pink color will develop and deepen as the onions rest, covered overnight. These pickled onions will keep for up to 2 weeks refrigerated.