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 onions than you'll need, but they keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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
How to Make It
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.