1 small (6-oz.) red onion, sliced 1/8 inch thick
1/4 tsp. black peppercorns
1/4 tsp. cumin seeds
1/2 tsp. dried oregano
2 cloves garlic, peeled and halved
1/4 tsp. salt
1/3 C. cider vinegar

Parboiling the onion. Place the thinly sliced red onion in a saucepan with salted water to cover, bring to a boil, time 1 minute, then remove from the heat and drain. The pickling. Coarsely grind the peppercorns and cumin in a mortar or spice grinder, then add to the saucepan, along with the remaining ingredients. Pour in just enough water to barely cover the onions, bring to a boil over medium heat, time 3 minutes, then remove from the heat and pour into a small, noncorrosive bowl. Let stand several hours before using.