Torshi-e Piaz (Red Onion and Herb Pickles)

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

Instructions

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.