The Bits and Bobs:
1 red onion, halved and slice thin
1 garlic clove, smashed but left whole
3/4 cup apple cider vinegar
1/2 tsp sugar
1/2 tsp salt
Put a kettle full of 3-4 cups of water on to boil. Slice onions thin and move to a colander or sieve. Pour boiling water over top of the onions slowly and allow to drain.
In the jar or other container you plan to store the onions, mix together the vinegar, the salt, sugar, and garlic until the sugar has dissolved. Add the par-boiled onions and stir to cover in the vinegar mix. Allow to pickle for at least 30 minutes, but better if left for at least a few hours before you serve.
Best used in the first week.