Pickled green onions bring a zesty tang to various dishes. The sharp taste elevates any meal, adding punchy brightness that pairs well with rich foods.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
17 Calories
Recipe Instructions
Step 1
Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
Step 2
Sterilize 4 pint-sized canning jars and lids in boiling water for at least 5 minutes. Alternatively, run them through the dishwasher cycle.
Step 3
Pack onions vertically into jars, alternating tips-up and tips-down to fit snugly.
Step 4
Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Lower jars into boiling water using a holder. Leave a 2-inch space between jars. Add more boiling water, if necessary, to keep water level at least 1 inch above the tops of jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
Step 6
Remove the jars from the stockpot and let rest several inches apart for 6 to 12 hours. Press the center of each lid with a finger to ensure that the jars are sealed and the lids do not move up or down.
Step 7
Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.
Ingredients
3 cups water
4 whole allspice berries
1 teaspoon celery seed
1 teaspoon black peppercorns
3 cups white vinegar
1 teaspoon yellow mustard seed
1.5 tablespoons kosher salt
2.5 pounds green onions, trimmed and cut into 3-inch lengths
