Start by slicing the onions as thinly as possibly.

Do so preferably by using a mandolin; a good kitchen knife is also an option of course, although this will take you way more time!

Use a big enough pan and in it bring the vinegar to the boil along with the water, adding a generous pinch of salt.

Immediately also add sugar, kurkuma, mustard seeds, white pepper grains, kardemom, cloves and bay leaves. 

Stir everything well usiong a small whisk before letting it all cook thoroughly for about 2 minutes.

Then also add the onion rings to your mixture and let everything continue cooking on a somewhat lower heat for 3 more minutes.

Note: adding turmeric to this recipe will give you not only an extra, pleasant flavor but also a particularly nice yellow colour ! ! Not doing so would result in a rather unsavoury brownish color.

Finally, pour the contents of the pan into well-sterilized jars and make sure the onions are completely covered with the liquid!

Immediately seal  the jars and leave the onions for at least 2 to 3 weeks before use in your sealed jar!

Unter the liquid the acid will stay good for at least 3 months normally spoken.

Do make sure you store the onions in a cool and dark place, of which your fridge obviously is the best option ! !

Note: you can very easily vary with both herbs and spices in this recipe! So for instance you could also extra  add or replace with coriander seeds / fennel seeds / anise seeds / garlic / star anise / chili or whatever you feel like, creating your very own pickle!!

Serving tips: these pickled onions taste great with tacos - (poke) bowls - on an avocado-toast - on your favorite sandwich - in a salad - . . .