Pickled Green Onions
| Servings |
Ingredients
- 1 cups water
- 1 cup ⁄2white distilled vinegar
- 1/2 Tbs sea salt
- 1 bunch green onions
- 1/4 tsp whole peppercorns
- 1/4 tsp whole mustard seeds
- 1/4 tsp dried dill
- 1/4 tsp crushed red pepper optional
Ingredients
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Instructions
- Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
- Set aside and let cool until ready to use. While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.
- 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.
- Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
- Stuff the cut onions into the jar. Pack them in tight.
- 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.
- Let cool to room temperature.
- Put a lid on it and stick it in the fridge.
- Should be ready in 12 hours, but the best flavor is in 3-7 days!
Recipe Notes
Adapted from The Easy Homestead