Pickled onions are good on literally anything- tacos, eggs, sandwiches, literally anything. Recently, I have been going through an “I am going to pickle everything myself” phase and this is what I came up with to pickle onions.
1 red onion; sliced
1/2 tsp salt
1/2 tsp white sugar
3 cloves of garlic; peeled
3/4 cup of rice vinegar
7 black peppercorns
In a small pot, add the vinegar, sugar and salt and warm until the sugar and salt are completely dissolved.
In an air tight container (preferably a glass jar, if you have one). Add the sliced onions and pepper corns.
Pour the hot liquid into the jar, seal and store in the fridge.
Let the onions sit for a while before serving.
** Note: you can reuse the pickling liquid a few more times before you need to get rid of it. Once I am done with the first batch of onions, slice some more and add them into the jar. No need to to reheat the liquid.