1.   Thinly slice the onions

Prepare and use one of the following brine mixtures

2.   Pure vinegar brine: to a bowl, add the salt, sweetener and distilled white vinegar. Stir well

3.   Half and half brine: to a bowl, add the salt, sweetener, 3/4 cup of vinegar, and 3/4 cup of water. Stir well

4.   Spiced half and half brine: to a sauce pan add the salt, sweetener, 3/4 cup of vinegar, and 3/4 cup of water. Add the spices, cumin, coriander, cardamom, star anise, black peppercorns. Cook over medium low heat, Bring to a simmer and cook for 1 to 2 minutes. Remove from heat, let brine cool before using

Cold method 1 – and variations

5.   Place raw onion into sterilized jars. Pour either pure, half and half or spiced brine into jars to completely cover the onion slices. Place the lids on the jar and refrigerate. Will need at least 2 days to develop

Fast pickle – blanched method 2

6.   Place onion slices into a deep mixing bowl. Pour boiling hot water to completely cover the onions. Let stand for 10 seconds, drain immediately into colander. Let onions cool. Transfer onion slices to jars

7.   Pour either pure or half and half brine into jars to completely cover the onion slices. Place the lids on the jar and refrigerate. Let chill for 3 to 4 hours before using. Best after 2 days

Spiced half and half brine – method 3

8.   With the spiced brine you can use the raw sliced onions or blanch the onions. To blanch, place onion slices into a deep mixing bowl. Pour boiling hot water to completely cover the onions. Let stand for 10 seconds, drain immediately into calendar. Let onions cool. Transfer onions slices to jars

9.   Pour the cooled spice brine over the onion slices. Place the lids on the jar and refrigerate. Let chill for 3 to 4 hours before using, best after 2 days