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Thinly slice the onion and add it to a mason jar.
In a medium saucepan on the stove, bring the white vinegar, rice vinegar, water, maple syrup and sea salt to a boil.
Whisk the mixture together and simmer for 2-3 minutes.
Remove from the heat and pour the hot vinegar mixture over the onions.
Tighten the lid on the mason jar.
Let the onions pickle in the vinegar mixture at room temperature for 20-30 minutes.
Serve immediately, or place in the refrigerator for up to 2 weeks.