Place thinly sliced onions and garlic in bowl. Heat sugar, salt, vinegar and peppercorns in small saucepot. Bring to low boil. Once boiling, add onions and garlic to saucepot. Boil for 1-3 minutes for desired softness/tenderness. Transfer to mason jar or bowl. Can be stored and kept in fridge for 3-4 weeks.
For Honey Balsamic Glaze:
2 tablespoons balsamic vinegar
1 tablespoon local honey
1 teaspoon dijon mustard
¼ extra virgin olive oil
Add all ingredients to a bowl and whisk to combine. Set aside.
Cut watermelon and cucumbers into equal size chunks. Arrange on plate or bowl and top with crumbled feta cheese and pickled red onion. Drizzle with honey balsamic glaze.