Boil: To begin with, boil three cups of water in a medium pot over medium-high heat. Dissolve:  Add the peppercorns, sugar, and salt, stirring until it is all dissolved.   Cook: Then, put in the onions and vinegar and stir it well. Cool: Also, let the vinegar mixture sit until it is cool.  Fill: Next, pour the onion and the rest of your ingredients into whatever jars you are using and seal them tightly.  Refrigerate: Finally, these pickled onions are done after two hours in the fridge but will stay good for up to two weeks.