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Thinly slice the onions, and put it into 1 l jar (or divide the onions between 2 0.5 l jars).
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve. Let it boil and pour over the onions.
Set aside to cool to room temperature, then store the onions in the fridge. Your pickled onions will be ready after about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.