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Pickled Red Onions (Escabeche De Cebolla)


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1 small (6-ounce) red onion, sliced 1/8-inch thick

1/4 teaspoon whole black peppercorns

1/4 teaspoon whole cumin seeds

1/2 teaspoon dried Mexican oregano

2 cloves garlic, peeled and halved

1/4 teaspoon kosher salt

1/3 cup cider vinegar

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