These pickled spring onions can play a number of roles. Dolloped on top of a burger, a basic cookout becomes quite gourmet. Need to bring an appetizer to a party? Toast baguette rounds, add a smear of creamy goat cheese and top with a bit of pickled onion. A bowl of baby arugula becomes a salad with a forkful of pickled onions and a drizzle of olive oil.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, is now available.
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Pickled Spring Onions
About This Recipe
|Yield:||makes 1 pint|
|Active time:||30 minutes|
|Total time:||48 hours|
|Special equipment:||boiling water bath canner, pint jar|
|This recipe appears in:||In a Pickle: Pickled Spring Onions|
- 1 bunch spring onions (approximately 1/2 pound once trimmed and cleaned)
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 3 tablespoons sugar
- 1 teaspoon sea salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- 1/8 teaspoon red chili flakes
Prepare a small boiling water bath canner and one pint jar.
Wash and thinly slice trimmed spring onions into thin rounds. In a small pot, combine vinegar, water, sugar, salt, mustard seeds, celery salt and red chili flakes. Bring to a boil. Once brine is simmering, add onions. Stir to combine and cook until onions are heated through, 2 to 3 minutes.
Remove pot from heat and funnel onions into prepared pint jar. Wipe rim, apply lid and ring, and process in a boiling water bath canner for 10 minutes. When time is up, remove jar from canner and let it cool. Check to ensure a good seal once jar is cool.
Let pickles rest at least two days before using. Unopened, this pickle will keep for up to one year in a cool, dark place. Once opened, keep refrigerated and use within 2-3 weeks.