BARBEQUE PICKLED ONIONS: 2 medium vidalia or red onions 3/4 Cup of Water 1/2 Cup White Vinegar 1/4 Cup White Sugar 1 Tbsp Honey 1/2 Tsp Mustard Seeds 1/2 Tsp Coriander Seeds 1/2 Tsp whole fennel Seed 1/2 Tsp Celery Seeds 1/2 Tsp Red Pepper Flakes 1 Bay Leaf 1/4 Tsp Sea Salt INSTRUCTIONS: 1) Slice onions in thin 1/8 slices or as close as you can get to it. 2) Combine all ingredients in a non-reactive pot, except the onions and bring to a boil, simmer for about 3 to 5 minutes. Keep the liquid in the pot and allow it to cool it cool for about 30 minutes. Refrigerate. 3) Bring a pot of water to boil, then remove from stove and drop the onions in for about 10 seconds. This is called blanching. Quickly drain the pot into a colander and run cold water over the onions for about a minute to shock them and rapidly stop the cooking process. 4) Place the onions in a clean jar and cover them with the cool liquid. Refrigerate for 5 days before using, and keep refrigerated.