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Slice onions as thin as possible using a knife or mandolin slicer; set aside.
In a large bowl, combine the hot water, apple cider vinegar, sugar, salt, and peppercorns. Stir until the salt and sugar dissolve.
Add the sliced onions to the bowl of liquid and stir gently. Press down on the onions so that they’re submerged in the liquid.
Cover bowl with a clean towel or lid. Set aside the onions to rest on the counter at room temperature for 1 hour before serving or transferring the bowl to the fridge for longer storage. The Quick Pickled Onions will keep in the fridge in a tightly covered container for up to 3 weeks. If desired, transfer the onions and liquid to jars or smaller containers for easier storage.