Article: Red onions go great for this recipe; with their distinctive taste and deep red color, they actually turn pink after a couple days in the refrigerator. You can slice the onions to the thickness you prefer — however thick, they'll still take the pickling solution. Some people prefer to cut the onions in a full moon, which makes them easy to grab with a fork; others prefer them smaller, cut them into half moons. Heat enough water to completely submerge the sliced onion. Throw the cloves, cinnamon, chili, and thyme into a pot and toast them over medium-low heat until they become aromatic, about 3 - 5 minutes. Count to 10, and then strain the water and onions through a sieve. Why parboil the onions? Parboiling removes a little bit of the acid zing from raw onions. You don't have to parboil if you like the zing of raw onions, but a slightly mellower onion makes the pickling juice really stand out. You can let the onions rest there or remove them after 10 seconds. Onions which are left in the ice bath will continue to mellow while the sulfur compounds (the onion's natural defense) diffuse into the water. Once onions are done, drain them completely and place them into a container. Turn on the burner to medium high and bring the pickling juice to a simmer, dissolving the sugar completely. Simmer for an additional minute. Seal the container and place into refrigerator. The pickled onions will be ready to try in as little as one hour, but are best after at least one day. Store pickled onions in the refrigerator for up to 2 weeks. Red onions which are pickled will turn slightly pink as they age. Try your pickles on homemade tacos, sandwiches with richer cuts of meat (like pork), or a hearty stew.

What is a summary?
Halve, peel, and slice the onion. Heat some water over the stove or in a kettle. While the water begins to boil, toast the spices in a small pot. When the water is just about to boil, remove it from the heat and add the onions to the water. Transfer the onions from the sieve to the ice bath to stop them from cooking. Add the vinegar, lime juice, and 1/4 cup of sugar to the toasted spices. Remove the pickling juice from heat and pour into container with onions. Enjoy.