© Michael Turek
Spring Vegetables with Pickled Onions
- ACTIVE: 45 MIN
- TOTAL TIME: 4 HR
- SERVINGS: 6
Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. The recipe makes more pickled cocktails.
Plus: F&W's Guide to Fresh Spring Produce
More Dishes with Spring Vegetables
1 pound cipollini onions
1 tablespoon fennel seeds
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 1/2 cups red wine vinegar
3/4 cup water
3/4 cup sugar
16 baby carrots
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
6 scallions, dark green parts only, cut into 3-inch lengths
1 cup frozen baby peas
Freshly ground pepper
- In a large saucepan of boiling salted water, cook the cipollini for 5 minutes. Drain well and peel the onions, then transfer them to a clean 1-quart heatproof jar.
- Put the fennel seeds, peppercorns, coriander seeds and bay leaf in a tea ball or tie them in a cheesecloth bundle. In a saucepan, cover the ball or spice bundle with the vinegar, water, sugar and 1/4 cup of kosher salt and bring to a boil, stirring to dissolve the sugar and salt. Pour the brine and the spice bundle over the onions and let stand at room temperature for at least 4 hours or refrigerate overnight.
- Meanwhile, in a large pot of boiling salted water, cook the carrots until tender, about 10 minutes. Drain and pat dry.
- In a large, deep skillet, melt the butter in the oil. Add the scallion greens and cook over moderately high heat until softened and lightly browned, about 1 minute. Add the carrots and peas and cook until heated through, about 3 minutes. Drain and thinly slice half of the pickled onions and add them to the vegetables. Cook until just heated through, season with salt and pepper and serve.