Pickled Red Onions

Very simple, and the result is a tasty crunchy red onion.

The key here is that thinly sliced red onion is boiled - for 45 seconds - and then ground cumin, black pepper, oregano, garlic, cider vinegar, and water are added. The first day they were crunchier than the second, but by the second day a deeper garlic flavor had developed.

This is one of the ingredients in Rustic Jicama Appetizer, in this same book. I also used it in a salad with cucumber, red bell pepper, a splash of rice vineagar, these onions, and some of the onion dressing. This last salad, the one without jicima, was very much enjoyed by all.