Add peppercorns and thyme to 1-pint Mason jar; top with red onions.
Combine tequila, honey and vinegar in small saucepan; bring to a boil over medium heat. Stir in salt until dissolved.
Carefully pour hot tequila mixture over onions, making sure to cover onions completely. Close jar; let stand for 1 hour or until mixture reaches room temperature. Shake jar to dissolve salt. Refrigerate at least 24 hours before using.
1/4 cup West Creek® Vinegar, Apple Cider
1 1/2 tbsp black pepper, whole
1/4 cup West Creek® Honey
1 1/2 cup Peak Fresh Produce® Onion(s), Red, thinly sliced