These almost effortless pickles make the perfect topping for tacos and roasted meats. They’re also great chopped and tossed into salads or rice dishes.
In a small saucepan, combine the vinegar, garlic, dried red chile, bay leaf, peppercorns, allspice berries, sugar and salt and bring to a boil, whisking occasionally to dissolve the sugar and salt. Add the red onion slices and stir for about 30 seconds to coat the onion in the vinegar mixture. Remove from the heat and let cool for 1 hour.
Transfer the onion slices to 1 clean glass pint jar then pour the brine over them, leaving about ½ inch of space at the top. Screw on the lid, turn the jar upside-down a few times to distribute the brine and refrigerate at least overnight and up to 1 week. If possible, occasionally flip the jar over to mix the brine and onions around a bit.