2 cups quartered and sliced Red Onion
1 teaspoon Kosher Salt
1 teaspoon dry Mexican Oregano
1/2 cup White Vinegar
Mix all ingredients and let rest at least one hour, occasionally mixing to ensure distribution of the accumulating brine.
NOTES: When I want this spicy (not Luc and Colette’s preference) I add a slivered habanero pepper or two. When I want milder spice and vegetable content, I add fine sliced carrot and jalapeño.