adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mrs. Wheelbarrow's Pickled Green Onions
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40355 minutes
Tangy pickled green onions, perfect for pairing with meatloaf or adding to a flavorful turkey sandwich.
Ingredients:
  • 1 teaspoon black peppercorns
  • 1 teaspoon celery seed
  • 1 teaspoon yellow mustard seed
  • 4 whole allspice berries
  • 2.5 pounds green onions, trimmed and cut into 3-inch lengths
  • 3 cups water
  • 3 cups white vinegar
  • 1.5 tablespoons kosher salt
Instructions:
  • Place 4 pint-sized jars and lids in boiling water for a minimum of 5 minutes to sterilize.
  • Mix peppercorns, celery seed, mustard seed, and allspice berries in a small bowl, then distribute the spices evenly among the canning jars.
  • Layer the onions in jars, alternating tips-up and tips-down to create a tight fit.
  • In a saucepan, bring water, vinegar, and salt to a boil. Pour the hot mixture over onions in jars, leaving 1/2-inch space at the top. Remove air bubbles by running a knife or spatula around the inside of the jars. Clean the jar rims with a damp paper towel to remove any residue. Seal with lids and rings.
  • Position a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower jars into the pot, ensuring a 2-inch space between them. Add more boiling water if needed to ensure jars are covered by at least 1 inch of water. Cover, bring water to a rolling boil, and process for 15 minutes.
  • Place the jars on a flat surface, spaced apart, and allow them to cool undisturbed for 6 to 12 hours. Check each lid by gently pressing the center to ensure a proper seal.
  • Allow the onions to pickle in a cool, dark area for a minimum of 4 weeks before enjoying.

Similar Recipes