Directions

1. Slice your onions very thinly and put into a mason jar or sealable container.
2. Bring the rest of the ingredients to a boil in the pot. Once the salt and honey have dissolved, take off the heat.
3. With a strainer, strain the liquid into the pickled red onions jar, you don't want any of the peppercorns or the bay leaf in the container.
4. Immediately seal and let it cool off on the counter. Refrigerate once within 3 hours, and store in the fridge.