Slicing only three-quarters of the way down, quarter them lengthwise.
Each onion should stay whole, with the four sections attached at the bottom.
Place the onions in a clean, wide-mouthed quart jar.
You may have a few left over.
In a nonmetallic bowl, combine the vinegar, garlic, red peppers, and salt.
Pour this mixture over the onions to cover them.
Put on a tight lid and set the jar aside for 24 hours.
The pickle is now ready.
Refrigerate the jar.
The onions can be taken out and eaten as and when desired.
To serve: Take as many of the onions out of the vinegar as you need and place them in a glass or other nonmetallic bowl.
They go Well with Tandoori Chicken and Whole Unhulled Urad and Rajma Dal.