1 Onion; finely chopped
4 c Chives; or onion shoots-cut into 1/2 inch pieces
1/2 c Salt
Layer the ingredients in a stoneware or glass pot. Let the mixture stand
for several days until a brine is formed. Use as a seasoning in a
variety of fish and meat dishes.
"Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. Traditionally made with chives, shallots and onion shoots, salted herbs may also contain finely chopped onions."
Recipe Source: A Taste of Acadie by Marie Cormier-Boudreau