Oh my, when I first ran into this recipe I just had to try it. Over the last couple of years I have slowly become a ‘pickling’ fan. Not only have I pickled garlic and pickled avocados. I can proudly say I am even growing dill in my garden. So without further ado, allow me to share this pickled green onions recipe, with you today.
This recipe is actually surprisingly very simple, you don’t even need to be a ‘professional pickler’. Did you know that when you pickle green onions, that onion taste is no longer present? At the end of the day, you will also have some fresh chives to use. The recipe below will comfortably produce a quart jar, if you want more jars just do the simple maths.
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Here’s What You’ll Need:
- filtered water
- white distilled vinegar
- salt
- green onions
- whole black peppercorns
- mustard seeds
- dried dill
- crushed red pepper (optional)
- saucepan
- quart mason jars with lids
Set the saucepan on medium low heat and add the vinegar, water and the salt. Once they dissolve. remove from heat and allow to cool. Remove the ends and tops from the onions. The tops will make great fresh chives, so be sure to save those. In each mason jar add the dried dill, crushed red pepper, mustard seeds and peppercorns.
Then it is time to stuff your jars with the prepared onions. Make sure that you pack them tightly in there. Next we add the slightly hot mixture in the saucepan over the onions in the jar. There should be an inch of head space left. Let the contents cool down, before screwing on the lids. Allow the jars to sit for at least 12 hours before consumption. Normally, I let mine sit for at least 72 hours. Store in your fridge for up to 30 days.
You can get step by step instructions on the Easy Homestead blog here…
Pickled Green Onions Recipe
You can watch the video below on how to pickle onions…
You can watch the video below on easy spring onion pickle recipe…
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