Recipe information
Ingredients for - Spring Vegetables with Pickled Onions
1. 1 lb. cipollini onions -
2. 1 tbsp. fennel seeds -
4. 1 tbsp. coriander seeds -
6. 1 1/2 c. red wine vinegar -
10. 16 baby carrots -
14. 1 c. frozen baby peas -
How to cook deliciously - Spring Vegetables with Pickled Onions
1. Stage
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. Stage
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. Stage
Meanwhile, in a large pot of boiling salted water, cook the carrots until tender, about 10 minutes. Drain and pat dry.
