Pickled Green Onions
This is great way to preserve your bunching onions, they also taste great pickled! Use them on salads or as an addition to other meals, they will last one month once pickled. You can modify the amount of dill and crushed red pepper depending on your preference.
    Ingredients
    Instructions
    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. While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.
    3. 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.
    4. Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
    5. Stuff the cut onions into the jar. Pack them in tight.
    6. 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.
    7. Let cool to room temperature.
    8. Put a lid on it and stick it in the fridge.
    9. Should be ready in 12 hours, but the best flavor is in 3-7 days!
    Recipe Notes

    Adapted from The Easy Homestead