Green onions, or scallions, make a tangy accompaniment when pickled. 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!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
2 weeks 5 days
total:
2 weeks 5 days
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sterilize the jars and lids in boiling water for at least 5 minutes.

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

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

  • 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 the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

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

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Let onions pickle for at least 1 month before eating.

Nutrition Facts

17 calories; protein 0.9g 2% DV; carbohydrates 3.7g 1% DV; fat 0.2g; cholesterolmg; sodium 368.7mg 15% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
07/20/2014
These pickled onions are FANTASTIC-- I have yet to try them with a Bloody Mary but they make a nice accompaniment to an ordinary sandwich. I've already scarfed down half a jar by myself and they only finished pickling yesterday. For a first-time canner the directions were really helpful as well! Read More
(5)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/20/2014
These pickled onions are FANTASTIC-- I have yet to try them with a Bloody Mary but they make a nice accompaniment to an ordinary sandwich. I've already scarfed down half a jar by myself and they only finished pickling yesterday. For a first-time canner the directions were really helpful as well! Read More
(5)
Rating: 5 stars
05/05/2014
We thought these might get slimy in the jar but ours were nice and crisp -- and very oniony! If you have onions in your garden this is perfect to make with the thinnings (the onions you pull out to thin the patch). Read More
(2)
Rating: 4 stars
07/27/2020
Very easy. Going to make more with a Serrano chili instead of the flakes and can then to lasts longer. Read More
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Rating: 5 stars
09/08/2015
Very nice and stay crunchy I added hot pepper fakes for an added zest I served them as appetizer with a slice of ham and cream cheese and rolled the onions up everybody loved them and a couple of grandmothers asked for the recipe... Will keep this recipe nice for cleaning up the garden thanks so much for sharing!!! Awesome!!!!! Read More