Combine vinegar, water, salt, honey, and minced garlic in a small saucepan over medium heat. Whisk to combine and heat until the honey is completely dissolved. Remove from heat and set aside to cool slightly.

Place the sliced red onion and jalapeño rounds into a glass jar with a tight-fitting lid.

Pour the pickling brine over the vegetables to cover completely.

Let sit uncovered at room temperature for at least 1 hour before serving. For best results, taste at the 1 hour mark and adjust — the longer they sit, the more pickled flavor develops.

Serve immediately or cover and refrigerate for up to one week. Enjoy!