Pickled Spring Onions Recipe

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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.

Recipe Facts

Active: 30 mins
Total: 48 hrs
Serves: 4 to 6 servings
Makes: 1 pint

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Ingredients

  • 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

Directions

  1. Prepare a small boiling water bath canner and one pint jar.

  2. 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.

  3. 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.

  4. 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.

Special equipment

boiling water bath canner, pint jar

This Recipe Appears In

Nutrition Facts (per serving)
43 Calories
0g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 43
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 272mg 12%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 1g
Vitamin C 7mg 36%
Calcium 33mg 3%
Iron 1mg 4%
Potassium 125mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)