Pickled Red Onions

Combine vinegar, water, sugar, garlic, bay leaf, thyme, salt and peppercorns in a small saucepan. Bring to a boil over high heat, stirring until the sugar and salt are dissolved.

Meanwhile, place onion in a quart-size mason jar. 

Pour the pickling liquid over the onion in the jar. Press the onion with the back of a wooden spoon to fully submerge it in the pickling liquid. 

Let stand at room temperature for 30 minutes. Seal the lid. Refrigerate for at least 3 hours or up to 1 month.