Thinly slice some red onions - skip the par-boiling/hot water step if you are short on time or if you want a crispier final product. Dissolve the spices in the vinegar and add the onions to the mix. Let chill at least 20 - 30 minutes.
waterto parboil/heat the sliced onionstotally optional step
1wholevery thinly sliced red onion
3/4cupwhite wine vinegaror vinegar of choice
1/2tsp Kosher salt
1/2 tsp powdered stevia or sugar
1/2tspwhole yellow mustard seeds
1/2tsp celery seed
5wholeblack pepper corns
Combine the salt, sugar, spices, and vinegar in the glass container you are going to store the onions in.
Thinly slice a medium red onion.
Bring a few cups of water to a boil and have a sieve ready. When the water is boiling, toss in the thinly sliced red onions and immediately drain them through the sieve. The intent is to soften/wilt them just a little. Put the wilted and still warm onions in the vinegar and spice mixture and refrigerate until ready to use. The heating step is optional. The onions will wilt a little over time anyway. If you are going to use them as a garnish immediately, do the heating step. If you intend to garnish salads or something over the next few days, skip the heating step.
This same vinegar/spice mix works well with thinly sliced red cabbage.