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Kosher salt

2 1/2 quarts water

5 medium red onions, thinly sliced

1/2 cup extra-virgin olive oil

10 bay leaves

10 allspice berries

6 marjoram sprigs

1 1/2 tablespoons dried oregano, preferably Mexican

1 teaspoon freshly ground pepper

1/2 cup cider vinegar

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