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Pickled Cocktail Onions

Bloody Mary or Caesar Cocktail on the Rocks with Lime, Celery and a Spiced Rim-Photographed on Hasselblad H3D2-39mb Camera

Briny with a hint of sweetness, cocktail onions have made a comeback with classic drinks such as Martinis, Bloody Mary’s, and Gibsons.


  • 2 C Ready-Set-Serve (RSS) Peeled Pearl Onions
  • 5 cloves RSS Peeled Garlic, crushed
  • 1 T peppercorns, crushed
  • 1 T mustard seeds
  • 1 T Markon First Crop Thyme
  • 1 T kosher salt
  • ¼ C sugar
  • ½ C dry vermouth
  • 1 C water
  • 2 C white vinegar



Combine all ingredients in a large stew pot; bring to a boil, stirring until sugar dissolves and mixture thickens slightly. Simmer on medium until onions are tender (approximately 10 minutes). Remove from heat, cover, and let sit until room temperature.

Place onions in clean pickle jars; pour brining liquid into jars to cover. Seal and refrigerate for several days before serving.

Serve in drinks or threaded on a swizzle stick alongside cornichons and olives.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.