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Peel your onion. Cut it in half lengthwise, and slice as thinly as possible, either using a mandoline or by hand. This will create thin, half moon slices.
In a medium sized mason jar, combine vinegar, sugar, salt, and very hot water. Stir until the sugar and salt are dissolved.
Press your onion slices into the jar until they are fully submerged, adding more hot water if needed.
If desired, add a few full peppercorns, cloves of garlic or sprigs of rosemary, dill, or thyme.
Cover and refrigerate for at least an hour before using but best left overnight.
Your pickled onions will keep for about 3 weeks or so in the fridge!