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
Ingredients
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1 bunch spring onions (approximately 1/2 pound once trimmed and cleaned)
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1/2 cup apple cider vinegar
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1/4 cup water
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3 tablespoons sugar
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1 teaspoon sea salt
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1 teaspoon mustard seeds
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1/2 teaspoon celery seed
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1/8 teaspoon red chili flakes
Directions
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Prepare a small boiling water bath canner and one pint jar.
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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.
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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.
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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) | |
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43 | Calories |
0g | Fat |
9g | Carbs |
1g | Protein |
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. |