To whip up a batch, start by thinly slicing a large red onion. You want them to be about 2 cups worth of slices.
In a bowl, whisk vinegar, water, honey, cloves, and pepper.
Add onions to the bowl and toss to coat.
Cover and allow to sit at room temperature 1 hour.
After 1 hour the onions are ready. If not using immediately, store in an airtight container up to 3 weeks in the refrigerator.
Alternate method
Start by thinly slicing a large red onion. You want them to be about 2 cups worth of slices. Then, in a saucepan, combine 1/3 cup of apple cider vinegar with 3/4 cup of water, 1 and 1/2 tablespoons of honey, 1/4 teaspoon of cloves, and 1/8 teaspoon of pepper. If you like things a bit saltier, you can add 1/8 teaspoon of salt too. Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
Next, pour the hot liquid over the sliced onions in a heatproof jar or container. Make sure the onions are fully submerged in the liquid. Let the mixture cool to room temperature, then pop it in the fridge to chill for at least an hour before digging in.