Pickles oignon rouge genievre 60g

Martin-Pouret's red onion and juniper pickles come from a collaboration between the Orléans house, master vinegar maker since 1797, and chef Chloé Charles. Sliced red onions make up 44% of the jar. They sit in a brine of water, the house's red wine vinegar and cane sugar, with a few juniper berries you can see at the bottom of the jar. Martin-Pouret describes itself as the last master vinegar maker in Orléans, the historic home of French vinegar.

The juniper brings a resinous note that sets them apart from classic pickled onions made with pepper or coriander. The acidity is clean, softened by the cane sugar, and the onions keep some crunch. They cut through rich meat or fried food: pulled pork in a burger, crispy fish tacos, rillettes or pâté en croûte on a board. They also lift a lentil salad, a grain bowl, avocado toast or a croque-monsieur. A little of the brine makes a good base for a dressing.

The jar holds 180 g net, of which 80 g is drained onion. Keep it at room temperature until opened. Once opened, keep it in the fridge and finish it within a month. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.