The spicy, sweet, and acidic flavors of these pickled red onions are sure to add a pop to any burger or taco recipe.

Pickled Onions

Combine rice vinegar, white wine vinegar, water, salt and sugar in a small saucepan. Bring mixture to boiling, stirring to dissolve salt and sugar; keep hot.

Cut red onion into 1/4-inch slices; place in a colander. Add 2 cups water to a medium saucepan, bring to boiling. Immediately, pour boiling water over onions; drain.

Add onion, garlic, thyme and peppercorns to a pint jar. Fill jar with hot brine; stir gently. Discard any leftover brine. Cool.

Cover and refrigerate at least 2 hours before serving. Serve within a week.