- 1 1/2 cups white vinegar
- 1/3 cup sugar
- 1 bay leaf
- 4 whole peppercorns
- kosher salt
- 1 large red onion, sliced into rings
- Bring the vinegar, sugar, bay leaf, peppercorns, and ½ teaspoon salt to a boil in a large pot. Add the onion and simmer until bright pink, 45 seconds to 1 minute. Remove from heat and let cool completely.
- Serve at room temperature or refrigerate for up to 1 week.