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.
- 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
- 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.