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In a saucepan, bring 2 cups white vinegar, 6 Tbsp Honey, and cumin powder to a boil and then turn off the heat and stir.
While the pickling liquid is heating up, cut the red onion in half and then thinly slice and separate thin slices into a bowl that is large enough to cover the onion with the pickling liquid.
Pour the hot mixture over the onions and push onions down to make sure they are completely covered by the liquid. Let sit until up to room temperature, then place in refrigerator to soak for at least 2 hours.
Once the onions have soaked in the fridge and pickled for a couple hours or more, I like to transfer them into storage mason jars. First I add the onions and then fill in the picking juice.