Pack the onions

• Thinly slice the red onions.
• Pack the sliced onion into a clean glass jar, adding the garlic cloves if using.

Warm the brine

• Stir the vinegar, water, salt and honey in a saucepan until dissolved.
• Warm gently over low heat — do not let it boil.

Pour over the onions

• Pour the warm brine over the onions so they are fully submerged.
• Let cool on the counter.

Pickle

• Let sit for a quick pickle, or refrigerate overnight for maximum flavor.
• For the best texture, wait about 3 days before eating.

Store and serve

• Keep in the refrigerator for 2–3 weeks.
• Serve on avocado toast, salads, hard-boiled eggs or sandwiches.