Pickled Yucatecan Red Onion

Pickled red onions are served as a staple condiment in the Yucatan (along with green habanero sauce). This is our first attempt to re-create it back home. These are a wonderful accompaniment to meat-based and vegetarian dishes alike -- and it keeps in the fridge indefinitely.

One large onion, diced or cut in to "half-moons"
1 cup water
1/2 cup white vinegar
10 black peppercorns
3 allspice berries
1 t. Mexican oregano

In a small saucepan, cover onion in water. Bring to a boil and after one minute, remove from heat and drain.

Place onions back in pan. Add all other ingredients and bring to a boil. Immediately remove from heat and put in a 16 oz. glass jar. Refrigerate indefinitely.