Spring Vegetables With Pickled Onions Recipe

Name: Spring Vegetables With Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Kosher salt; 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

Servings: persons

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
Kosher salt
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

1
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.
2
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.
3
Meanwhile, in a large pot of boiling salted water, cook the carrots until tender, about 10 minutes. Drain and pat dry.
4
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.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound cipollini onions, 1 tablespoon fennel seeds, 1 tablespoon black peppercorns, 1 tablespoon coriander seeds, and more.

Yes, Spring Vegetables With Pickled Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetables With Pickled Onions

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