Pickled Green Onions Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 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)
  1. Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
  2. Set aside and let cool until ready to use.
  3. While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.
  4. 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.
  5. Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
  6. Stuff the cut onions into the jar. Pack them in tight.
  7. 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.
  8. Let cool to room temperature.
  9. Put a lid on it and stick it in the fridge.
  10. Should be ready in 12 hours but the best flavor is 3-7 days!
If you like it hot add crushed red pepper.
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.
Nutrition Information
Serving size: Makes 1 Quart
Recipe by The Easy Homestead at https://www.theeasyhomestead.com/pickled-green-onions/