Pickled Red Onions

Slice the red onions into half-moons and immediately place them in a bowl with water to draw out initial harshness.

Prepare the pickling liquid by mixing vinegar, water, peppercorns, whole cloves, sugar, and salt until the sugar and salt are completely dissolved.

Drain the water from the sliced onions and pack them tightly into a clean, sterilized jar.

Pour the pickling liquid (no need to boil) over the onions in the jar, ensuring all contents are covered.

Close the jar with the lid and refrigerate for a minimum of three days before consuming. The ideal flavor will be achieved after five days.