Torshi-e Piaz (Red Onion and Herb Pickles)

Name: Torshi-e Piaz (Red Onion and Herb Pickles)
Total time: PT0D0H0M
Yield: makes 4 Cups
Ingredients: 3 cups distilled white vinegar; 3 tbsp. kosher salt; 2 tbsp. dried tarragon; 1 tbsp. dried mint; 1 tbsp. dried savory; 1 tbsp. coriander seeds; 1 tbsp. nigella seeds; 1 dried chile de arbol; 1 lb. red onions, thinly sliced

Serves
makes 4 Cups

TODD COLEMAN

These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes. This recipe first appeared in our March 2012 issue, with Anissa Helou's story The Land of Bread and Spice.

Ingredients

3 cups distilled white vinegar
3 tbsp. kosher salt
2 tbsp. dried tarragon
1 tbsp. dried mint
1 tbsp. dried savory
1 tbsp. coriander seeds
1 tbsp. nigella seeds
1 dried chile de arbol
1 lb. red onions, thinly sliced

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Instructions

Step 1

Heat everything but onions in a 4-qt. pan over medium heat for 5 minutes. Add onions, and cook until softened, 5–6 minutes. Transfer onions to a 1-qt. glass jar; pour over vinegar. Seal; let sit overnight before serving.

Heat everything but onions in a 4-qt. pan over medium heat for 5 minutes. Add onions, and cook until softened, 5–6 minutes. Transfer onions to a 1-qt. glass jar; pour over vinegar. Seal; let sit overnight before serving.