Quick Pickled Red Onions

Slice your onions root to root (this helps them stay crunchy).

Add water, vinegars, honey, salt, pepper, and peppercorns to a pot and bring to a low boil.

Let the mixture cool slightly (you don’t want it boiling-hot when it hits the onions).

Add sliced onions and garlic to an airtight jar or container.

Pour the warm brine over the onions until covered.

Let cool on the counter for about 1 hour, then move to the fridge.

You can eat them after about 2 hours, but they’re best after 24.

Store in the fridge for up to 3 weeks — if they last that long. 😉