Green onions – not the most common of pickled onion varietals but these are actually pretty good, totally simple and look cool to boot. Throw these in a sandwich, salad or Bloody Mary for some funion-y flair!
I was partially inspired by this pickled green onion recipe but changed it up a bit to make it my own. The amount of onions I used (26 to be exact) probably could have all fit in one quart jar but I put some smaller guys in an 8-ounce (half pint) jar. Also to note – I bought said green onions at the farmers market but could only find real fatties and next time I would probably go for the skinnier ones from TJ’s or another grocery store.
Finally, don’t be wasteful – save the tops for cooking, as garnish, whatevs.
Pickled Green Onion Recipe
Makes 1 quart and 1 half pint
- 3 cups water
- 1 cup vinegar
- 2 tbsp kosher salt
- 1 tsp black peppercorns (divided)
- 1 tsp mustard seeds (divided)
- 3 sprigs dill*
- 3 bunches radishes
- 20-30 green onions (3 bunches)
- Bring the water, vinegar and salt to a boil until fully dissolved. Set aside to cool.
- Trim off the darker green tops and peel away the outer layer of the remaining onions if it’s dirty and/or damaged. Don’t forget to save those tops!
- Add 1/2 tsp peppercorns and 1/2 tsp mustard seeds to each jar.
- Add sprigs of dill and push to the bottom – 2 sprigs to larger jar, 1 to smaller jar.
- Stuff trimmed onions into jars. Add more dill if you’re feeling crazy.
- Fill jars with brine. Top with lids.
- Recommended use: give these a couple of days in the fridge or out, up to you. Once opened, be sure to refrigerate.