Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.
Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately on top of Paleo Beef Chili (See Recipe Notes for Recipe) or Tex Mex Chicken Tenders (See Recipe Notes for Recipe), or cover and store in the refrigerator for up to one week.