Pickled Wild Onions with Honey and Wild Rosemary

1. 1

   Pack the onions into a heatproof glass jar.

2. 2

   In a medium saucepan, combine the vinegar, honey, water, lemon juice, peppercorns, 1/4 teaspoon of salt and 1 rosemary sprig and bring to a boil.

3. 3

   Pour the hot liquid over the onions and place a small plate on top to keep them submerged.

4. 4

   Let cool completely.

5. 5

   Serve right away at room temperature, or refrigerate for up to 1 week.

6. 6

   Just before serving the onions, snip the remaining 5 rosemary sprigs into 2-inch lengths.

7. 7

   Heat the oil in a small skillet until shimmering.

8. 8

   Add the rosemary and fry over moderately high heat for about 30 seconds, until crisp and just beginning to brown around the edges.

9. 9

   Drain on paper towels and sprinkle with salt.

10. 10

    Serve with the onions.

* Per serving · 4 servings · Values may vary.