Chef Renee Erickson has been pickling everything but the kitchen sink at her Seattle restaurant Boat Street Cafe, and Murray's is the first to get the goods on the East Coast. These slivers of red onion are pickled in cider vinegar. The combination is the most savory of the Boat Street line, and while a typical Ploughman Lunch would serve these alongside English farmhouse cheddar (like Quicke's), we can't help but pretend they're homemade alongside fatty meats like porchetta or bratwurst.