Tangy Pickled Red Onions

In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.

Place the sliced onions in a large jar, and add the garlic, peppercorns, and bay leaves.

Pour the hot vinegar mixture over the onions, ensuring they are fully submerged.

Allow to cool to room temperature, then seal the jar and refrigerate.

Let the onions pickle for at least 24 hours before serving.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes + cooling and pickling