Servings: 1 cup

1 red onion 1 red onion
1/4 teaspoon whole black peppercorns ¼ teaspoon whole black peppercorns
1/4 teaspoons cumin seeds ¼ teaspoons cumin seeds
1/2 teaspoons dried thyme (or oregano) ½ teaspoons dried thyme (or oregano)
2 cloves of garlic, peeled and halved 2 cloves of garlic, peeled and halved
1/4 teaspoon table salt ¼ teaspoon table salt
1/3 cup cider vinegar ⅓ cup cider vinegar

Peel the onion, cut in half and then thinly slice. Place in a glass bowl.
Coarsely grind the peppercorns and cumin in a mortar and pestle and add to the onions.  Add the remaining ingredients plus enough water to barely cover.
Let stand for several hours at room temperature until the onions turn pink and the flavors marry.
Onions can be stored for a week in the refrigerator.

I have also made them using white wine or sherry vinegar.  I have also made them using white wine or sherry vinegar.