By Craig Bailey, “Fiddlehead Bistro,” Saranac Lake, NY
Ingredients
• 2 cloves garlic, halved
• 1 star anise
• ½ tsp anise seed
• 1 tsp coriander seed
• 1 tsp cumin seed
• 4 peppercorns
• 1 tsp mustard seed
• 1 very small piece of cinnamon stick
• 1 bay leaf
• 2 kefir lime leaves
• ¼ cup sugar
• ¼ cup salt (Diamond Crystal kosher; other salts may have higher salinity, so will need to use less).
• 1 cup rice vinegar
• 1 cup water
• About 1 qt red onion
Instructions
Slice onion (julienne) and put pieces in 1-quart jar.
Put spices, herbs, sugar, salt, and liquids in a pot. Bring to a simmer and cook for a few minutes. Let cool for 5 minutes. (You’ve basically made spiced tea.) Strain the liquid over the red onions. Ready to eat in ½ hour.
You can add some ginger, if you go that way. Chiles can be fun. Ajwain seed gives a nice umami undertone.
Yields about a pint. Use them on tacos, and to accompany meat, salad, or cheese (especially blue cheese).
