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Brine
Clean 3 jars. In a clean pint jar layer in the sliced red onion, garlic halves, and chile pieces, packing snugly but without crushing.
In a small saucepan, combine the apple cider vinegar, rice wine vinegar, water, peppercorns, bay leaf, salt, and sugar. Heat over medium-high, stirring, just until the salt and sugar dissolve and the liquid is very hot. Simmer for 5 minutes, do not bring to a rapid boil.
Carefully strain peppercorns and bay leaf out of bring and then pour over the onions, ensuring all ingredients are fully submerged. Tap the jar gently on the counter to release any trapped air bubbles.
Leave the jar uncovered at room temperature until completely cool, about 30–45 minutes.
Cover and refrigerate for at least 1 hour before using. Flavor continues to develop and is best after 24 hours.
Notes
Substitute 2 teaspoons hot honey for the 1 tablespoon white sugar. Hot honey adds warmth and roundness rather than noticeable heat. The jalapeño may be kept for balance or omitted for a very mild version.