Pickled Onions

Credit: Didier Loire
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Step 1: Onions

Peel the baby onions. Rub them with the sea salt, and let marinate for 1 hour.

Put the onions in an earthenware pot, placing some tarragon between each layer.

Add the spices to the vinegar, bring to a boil, and pour into the earthenware pot to cover the onions.

Once the vinegar has cooled, cover and store in a cool, dry place.

Marinate for at least 45 days before serving.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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