I know it sounds weird…
…but Oh. My. Word. are these baby’s delicious! Like- we can’t stop snacking on them.
It wasn’t a recipe that we sought out to make. It just happened by chance, and oh-lawdy was it a divine chance!
This recipe is super simple to make and worth a try if you have some extra green onions sitting around, or they are just on sale at the store.
The taste is hardly onion-y at all. Green onions have always lacked that onion-y taste- at least to me!
This recipe serves two purposes: pickled green onions and fresh chives. When you cut the tops off of the onions you save those, cut them up, and you have homemade fresh chives! Put them baby’s on some loaded baked potatoes for dinner.
Let’s get to it, y’all.
PICKLED GREEN ONIONS RECIPE
This recipe makes 1 quart. Feel free to double, triple, quadruple- whatever you would like!
You will simply need a quart mason jar and a lid for this recipe.
P.S. These are so addicting (well- anything with vinegar is to me) that I had to leave the computer just to go get some.
What can I say? I’m a lover of vinegar…
YOU WILL NEED:
– 3 Cups Filtered Water
– 1.5 Cups White Distilled Vinegar
– 1.5 Tablespoons of Salt
– 20-30 Green Onions (4-5 bunches)
– 1/2 teaspoon Whole Black Peppercorns
– 1/2 teaspoon Mustard Seeds
– 1/2 – 1 teaspoon Dried Dill (depending on taste)
– 1/2 teaspoon Crushed Red Pepper (optional)
DIRECTIONS:
- Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
- 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.
- 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.
- Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
- Stuff the cut onions into the jar. Pack them in tight.
- 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.
- Let cool to room temperature.
- Put a lid on it and stick it in the fridge.
- Should be ready in 12 hours but the best flavor is 3-7 days!
* If you like to taste a lot of dill then add 1 teaspoon. Little dill ½ teaspoon.
* Stays good for up to one month in the fridge.
And I ‘ain’t’ sorry for it folks.
- 3 Cups Filtered Water
- 1.5 Cups White Distilled Vinegar
- 1.5 Tablespoons of Salt
- 20-30 Green Onions (4-5 bunches)
- ½ teaspoon Whole Black Peppercorns
- ½ teaspoon Mustard Seeds
- ½ - 1 teaspoon Dried Dill (depending on taste)
- ½ teaspoon Crushed Red Pepper (optional)
- Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
- 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.
- 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.
- Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
- Stuff the cut onions into the jar. Pack them in tight.
- 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.
- Let cool to room temperature.
- Put a lid on it and stick it in the fridge.
- Should be ready in 12 hours but the best flavor is 3-7 days!
If you like to taste a lot of dill then add 1 teaspoon. Little dill ½ teaspoon.
Stays good for up to one month in the fridge.
I really hope you give these bad boys a try!
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Shared On: Tuesdays with a Twist
thank you for having a recipe for using up these wonderful greens. Normally I like to just dip them in salt and eat them raw but that doesn’t use them up quickly enough before they spoil. I did not know that they could be preserved so I AM THRILLED to finally be able to not waste them when I have more than I can use in fresh recipes. I try to use them in every thing that I can but sometimes you just run out of ideas. I live in Australia and this is the first time that I have come across anything related to green onions so well done.
Thank you! I think inventions are done by necessity! We had way to many and I had to do something with them. They seriously are the best!
Thanks for the new idea! We also get leftovers so it will be fun trying this with our homemade vinegar! Scrummy! 😉
Can these be canned?? I planted green onions for the first time this year and they are coming up like crazy and there is NO way that I can eat all those onions!!!
Yes, you can can them! I would process them a couple of min less than pickles!
I just got a huge handful of green onions fresh from the garden and don’t know what I’ll do with them! Maybe this is the way to go! Thanks!
My daughter keeps these in the fridge all the time. They are delicious
These look great! I really want to try using our extra green onions in some creative way, and here we have it.. I’ve found the way! Thank you for sharing your recipe and making it seem so simple! I can’t wait to try making these at home.
Love them! Also, when you cut the root bottoms off of your green onions, just push them into the ground or a pot and they will grow again. I always have a pot growing on the deck for quick use. No special care. This year I didn’t get them all used and they continued to grow thru the winter, snow and all!