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.
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.
boiling water bath canner, pint jar
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 7g|
|Vitamin C 7mg||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|