quick pickled red onions are easy to make and the perfect topping for so many dishes. Pickling softens and takes away the sharp raw onion flavor.
Clean 1 pint jar thoroughly and set aside
Layer onion, ginger, garlic and black peppercorns in jar.
Place apple cider vinegar, water and salt in small saucepan and bring to a boil, whisk in maple syrup.
Pour liquid over onions until it covers them, leaving 1" of space at the top of the jar.
Place lid on jar and seal. Let onions pickle for several hours until desired consistency. Refrigerate onions, they will continue to soften and are best eaten with 1-2 weeks.