Pickled Red Onions



  1. Place the red onions, garlic, and peppercorns in a 1-pint mason jar.
  2. Heat the white vingar, water, sugar, and salt in a medium saucepan over medium heat.
  3. Stir until the sugar and salt dissolve.
  4. Let mixture cool enough to touch.
  5. Pour mixture into the mason jar.
  6. Once cooled to room temperature, store jar in fridge.
  7. Onions are ready to eat once bright pink and tender (1 hour for very thinly sliced onions).