Name: Onion Pickle (Torshi-e piaz)
Prep time: 30 min
Total time: 30 min
Yield: Makes 2 jars (1 pint/480ml each)
Cuisine: Iranian
Ingredients: 1 pounds (450 g) pearl onions; 4 sprigs of fresh tarragon; 2 cups (480 ml) apple cider vinegar; 1 tablespoon pickling salt (or sea salt)

Preparation info

Makes
2 jars

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 pounds (450 g) pearl onions
1 tablespoon pickling salt (or

Asia
Iran
Preserve
Gluten-free
Vegetarian
Southeast Asia

Method

Sterilize the canning jars in boiling water. Drain and allow to dry thoroughly.
Wash and drain the onions. Peel the onions and remove the roots at the bottom. With the point of a paring knife cut a cross mark in the bottom of each onion so it will absorb vinegar. Leave onion tops intact.
In a large saucepan, bring salt and vinegar to a boil over high

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