Slice the onions

• Cut the onions from the bottom up to the root, then slice them as thinly as possible.
• Thinner slices absorb the brine better.
• Separate the rings with your fingers and pack them into a glass jar or Mason jar.

Make the brine

• In a saucepan, combine the red wine vinegar, water, bay leaves, garlic, peppercorns and sugar.
• Bring the mixture to a boil.

Pour over the onions

• Immediately pour the hot brine over the onions, filling the jar to the top.
• Cover with a piece of cheesecloth or a paper towel.

Chill and pickle

• Refrigerate for a couple of hours or overnight so the onions soak up all the flavor.
• The pickles keep in the fridge for about 2 weeks.