Pickled Onions

Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Add peppercorns and thyme.

In a small saucepan, combine the water, vinegars, honey and salt. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.

Press the onions down into the vinegar and pop any air bubbles in the jar. Let the onions cool to room temperature, then cover and refrigerate. They can be consumed immediately but are best if they sit overnight. These quick-pickled onions will keep 2 to 3 weeks in the refrigerator.

Experiment with replacing the thyme and peppercorns with ginger, red chili, allspice, garlic and/or red pepper flakes.