Pickled Green onions Recipe

I know it sounds weird…

…but Oh. My. Word. are these baby’s delicious! Like- we can’t stop snacking on them.

It wasn’t a recipe that we sought out to make. It just happened by chance, and oh-lawdy was it a divine chance!

This recipe is super simple to make and worth a try if you have some extra green onions sitting around, or they are just on sale at the store.

The taste is hardly onion-y at all. Green onions have always lacked that onion-y taste- at least to me!

This recipe serves two purposes: pickled green onions and fresh chives. When you cut the tops off of the onions you save those, cut them up, and you have homemade fresh chives! Put them baby’s on some loaded baked potatoes for dinner.

Let’s get to it, y’all.

My Pickled Green Onions Recipe

This recipe makes 1 quart. Feel free to double, triple, quadruple- whatever you would like!

You will simply need a quart mason jar and a lid for this recipe.

P.S. These are so addicting (well- anything with vinegar is to me) that I had to leave the computer just to go get some.

What can I say? I’m a lover of vinegar…

You will need:

–  3 Cups Filtered Water
–  1.5 Cups White Distilled Vinegar
–  1.5 Tablespoons of Salt
–  20-30 Green Onions (4-5 bunches)
–  1/2 teaspoon Whole Black Peppercorns
–  1/2 teaspoon Mustard Seeds
–  1/2 – 1 teaspoon Dried Dill (depending on taste)
–  1/2 teaspoon Crushed Red Pepper (optional)

Directions:

1. Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
2. Set aside and let cool until ready to use.
3. While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.
4. Cut the tops off of the green onions right where it starts to look like a ‘fork in the road.’ Save these for fresh chives.
5. Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
6. Stuff the cut onions into the jar. Pack them in tight.
7. Pour liquid from the saucepan over the onions. Leave about 1 inch headspace. Liquid should still be a little hot/warm. You want this so it “cooks” the onions a bit.
8. Let cool to room temperature.
9. Put a lid on it and stick it in the fridge.
10. Should be ready in 12 hours but the best flavor is 3-7 days!

Nutrition Information

Serving size: Makes 1 Quart

NOTES

* If you like it hot add crushed red pepper.
* If you like to taste a lot of dill then add 1 teaspoon. Little dill ½ teaspoon.
* Stays good for up to one month in the fridge.

I really hope you give these bad boys a try! 

-Jen