Pickled Wild Onions with Local Honey and “Unruly” Rosemary

As I continue to forage online for wild onion recipes, I came across this gem, Pickled Wild Onions with Honey and Wild  Rosemary at Food & Wine.

I loved that this recipe called for local honey.   I also love anything with rosemary.

My rosemary is not wild, per say, but it is wild looking.    This monster rosemary has survived almost a decade and a half with little or no real special care.    It is huge and it makes my sister nuts.   (She who lives in the frigid north cannot overwinter this herb.)    Maybe mine has reverted to its wild roots.

More unruly than wild.

I went to the wild onion patch before a lovely morning rain and pulled all I could.   I decided I had to try this recipe.

My onion cleaning assembly line on the patio.

Local honey and some of the "unruly" rosemary.

Pickled Wild Onions with Local Honey and “Unruly Rosemary”
from Pickled Wild Onions with Honey and Wild  Rosemary (Food & Wine)

1 pint  jar, lid and ring

1 1/2  c. small wild onions, trimmed and washed
1/2 c. Champagne vinegar
1/2 c.  local honey
1/4 c.  distilled water
2 T. fresh lemon juice
5 whole black peppercorns
1/4 t. fine sea salt
1 rosemary sprig (about 5-6 inches long)

Sterilize jar, lid and ring.   Pack the onions into sterilized pint glass jar.

Cleaned onions. (It took a while to peel and clean these little beauties.)

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

Pickling liquid and sterilizing water boiling away.

Pour the hot liquid over the onions.  Add lid and tighten ring.

Finished jar.

Let cool completely.     While onions cool, rotate jar every thirty minutes so all onions get pickled.

Upside down.

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

Option for serving:   Just before serving the onions, snip five rosemary sprigs into 2-inch lengths.  Heat one cup of canola oil in a small skillet until shimmering.  Add the rosemary and fry over moderately high heat for about 30 seconds, until crisp and just beginning to brown around the edges.  Drain on paper towels and sprinkle with salt.  Serve with the onions.


I just tried one and they are pretty tasty.   I don’t know that I would want to eat a handful at one time, but I do think I am going to use them in salads.   In fact, this pickling “juice” would be good as a salad dressing—you know, just a drizzle on some fresh greens.    I am also thinking of using these on a cheese plate or antipasto platter.

I am sure that pearl onions would be a good substitute for the wild ones if foraging is not your thing.  🙂

For more wild onion recipes, click here.

(Alas, all the wild onions have been harvested.   I will have to wait until next year to try a wild onion/rosemary bread.)

For more unruly rosemary recipes, click here.

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