Mrs. Wheelbarrow's Pickled Green Onions

4.6
(5)

Pickled green onions, or scallions, become quite tangy in this recipe. A pickled onion is a classic side to the British Ploughman's Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and mayonnaise to make a killer tartar sauce for fish. Mix with a teaspoon of mustard and mayo and slather on a turkey and Cheddar sandwich. Or use them as swizzle sticks in a Bloody Mary for a special eye-opening cocktail!

1
Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
28 days
Total Time:
28 days 35 mins
Servings:
24
Yield:
4 pints

Ingredients

  • 1 teaspoon black peppercorns

  • 1 teaspoon celery seed

  • 1 teaspoon yellow mustard seed

  • 4 whole allspice berries

  • 2 ½ pounds green onions, trimmed and cut into 3-inch lengths

  • 3 cups water

  • 3 cups white vinegar

  • 1 ½ tablespoons kosher salt

Directions

  1. Sterilize 4 pint-sized jars and lids in boiling water for at least 5 minutes.

  2. Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.

  3. Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.

  4. Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around insides of jars after they have been filled to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.

  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above tops of jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.

  6. Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.

  7. Store in a cool, dark area. Let onions pickle for at least 4 weeks before eating.

Nutrition Facts (per serving)

17 Calories
0g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 17
% Daily Value *
Total Fat 0g 0%
Sodium 369mg 16%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 1g
Vitamin C 9mg 45%
Calcium 38mg 3%
Iron 1mg 4%
Potassium 135mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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