Description
These crisp and tangy spring onions are quick to prepare and perfect for adding bright pickle flavor to salads, sandwiches, and burgers. After a short rest in the fridge, they become crunchy, refreshing, and incredibly versatile.
Ingredients
• 1.5 cup mild pickling vinegar of choice (white, rice, or champagne vinegar all are fine)
• 2.5 cups water
• 1/3 cup cane or turbinado sugar
• 1.5 Tbsp sea salt
• 20-30 green spring onions, trimmed
• 1/2 tsp peppercorn
• 1/2 tsp mustard seeds
• 1 tsp dill seeds
• 1/2 tsp coriander
• 1 clove of garlic, chopped
Instructions
1. Heat water, vinegar, sugar, salt, and chopped garlic in a pot until dissolved. Let the mixture cool to room temperature.
2. Peel away any wilted outer layers from the spring onions to keep only firm, crisp pieces.
3. Trim some of the green tops so the onions fit vertically inside a 1 quart canning jar.
4. Add peppercorn, mustard seeds, dill seeds, and coriander to a clean sterile quart jar.
5. Pack the trimmed spring onions vertically into the jar until tightly arranged.
6. Pour the cooled pickling liquid over the onions until fully covered.
7. Seal the jar with a vinegar-safe lid.
8. Refrigerate the jar for 2–3 days before eating to allow the flavors to develop.