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Combine vinegar, water, sugar, salt, bay leaf, and black peppercorns in a sauce pot and bring to a boil.
Once boiling, carefully add the onions, simmer on low for five minutes or until the onions begin to soften.
Allow onions to cool then transfer onions and liquid to a container to hold them and refrigerate. They will be ready to use once cooled.
Combine 1 cup water and salt in a bowl and whisk together, add the onions, let stand for one hour
Combine vinegar, remaining ¾ cup water, sugar, bay leaf, and black peppercorns in a sauce pot and bring to a boil, cool immediately.
Once the vinegar brine has cooled, drain the onions and give them a quick rinse and place into a jar or container to hold them
Pour the cooled brine over the top and store in the refrigerator. Ready to use after three days.