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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. red onions (medium, peeled, thinly sliced)
- 4 cups white distilled vinegar
- 2 Tbsp. dried tarragon (tarkhoon)
- 1 Tbsp. savory (dried, marzeh)
- 1 Tbsp. coriander seeds (tokhm-e geshniz)
- 1 Tbsp. angelica (crushed, golpar)
- 1 Tbsp. nigella seeds (siah daneh *optional)
- 1 red hot (dried pepper)
- 3 Tbsp. salt
- 1 lb. white onions (small, trim both ends of onions and peel)
- 4 cups white distilled vinegar
- 3 Tbsp. salt
- 1 hot red pepper flakes (dried)
- 1 whole fresh tarragon (with leaves attached to stem, washed and placed on a paper towel to completely dry)
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