Pickled green onions become quite tangy in this recipe. They bring a zestiness to various dishes. The sharp taste elevates any meal, adding brightness.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
17 Calories
Recipe Instructions
Step 1
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
Step 2
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 the lid does not move up or down.
Step 3
Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.
Step 4
Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
Step 5
Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
Step 6
Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
Step 7
Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-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.
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
