Week 5: Pickled Green Onions

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


pickled green onions - ingredients

  • 3 cups water
  • 1 cup vinegar
  • 2 tbsp kosher salt
  • 1 tsp black peppercorns (divided)
  • 1 tsp mustard seeds (divided)
  • 3 sprigs dill*
  • 20-30 green onions (3 bunches)

*If you buy a whole bunch of dill you’ll have a ton leftover. Pickle something else with it! Cucumbers and carrots come to mind.


  • 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!

pickled green onions - dill

  • 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.

pickled green onions - filled

  • Stuff trimmed onions into jars. Add more dill if you’re feeling crazy.

pickled green onions - overhead

  • 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.

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