Quick Pickled Onions

1Peel, quarter, and thinly slice the onions. Place in a glass container.

2Add water, vinegar, syrup, and salt to a small saucepan. Heat over medium, stirring until salt dissolves.

3Pour the hot brine over the onions, ensuring they are fully submerged. Allow to cool at room temperature for 20-30 minutes. Seal the container and refrigerate. The onions will be ready in about 30 minutes but taste best after a few hours or overnight.