• 6servings
  • 240minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, D
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound cipollini onions

  2. 1 tablespoon fennel seeds

  3. 1 tablespoon black peppercorns

  4. 1 tablespoon coriander seeds

  5. 1 bay leaf

  6. 1 1/2 cups red wine vinegar

  7. 3/4 cup water

  8. 3/4 cup sugar

  9. Kosher salt

  10. 16 baby carrots

  11. 1 tablespoon unsalted butter

  12. 1 tablespoon extra-virgin olive oil

  13. 6 scallions, dark green parts only, cut into 3-inch lengths

  14. 1 cup frozen baby peas

  15. Freshly ground pepper

Instructions Jump to Ingredients ↑

  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.


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